TACO CROCK POT HASHBROWN CASSEROLE

TACO CROCK POT HASHBROWN CASSEROLE

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Ingredients:

  • 1 lb ground beef
  • 1 packet taco seasoning mix
  • 1 (10 oz) can diced tomatoes with green chilies, drained
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 (30 oz) bag frozen hashbrown potatoes
  • 2 cups shredded cheddar cheese
  • 1 cup chopped green onions
  • Salt and pepper to taste
  • Optional toppings: diced tomatoes, sliced jalapenos, avocado slices, chopped cilantro, sour cream

Instructions:

Step 1: Brown the Ground Beef
  1. In a large skillet over medium heat, cook the ground beef until browned and crumbled. Drain any excess fat.
  2. Add the taco seasoning mix and diced tomatoes with green chilies to the skillet. Stir well to combine. Cook for an additional 2-3 minutes, then remove from heat.
Step 2: Prepare the Crock Pot
  1. In a large bowl, mix together the condensed cream of chicken soup and sour cream until smooth.
  2. Grease the inside of your slow cooker with cooking spray.
  3. Spread half of the frozen hashbrown potatoes in an even layer on the bottom of the slow cooker.

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