Taco Crock Pot Hashbrown Casserole

Instructions:

1. In a skillet over medium heat, brown the ground beef until no longer pink. Drain any excess fat.
2. Stir in the taco seasoning, followed by the cream of chicken soup and undrained diced tomatoes with green chilies. Mix thoroughly until well combined.
3. In a large mixing bowl, combine the frozen shredded hashbrowns with 1 1/2 cups of shredded cheddar cheese and the sour cream.
4. Lightly grease the inside of a slow cooker. Spread half of the hashbrown mixture evenly on the bottom.
5. Spoon the beef mixture over the hashbrowns, spreading it evenly. Top with the remaining hashbrown mixture.
6. Cover and cook on low for 4 hours, or until everything is hot and bubbling.
7. About 10–15 minutes before serving, sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover again and let the cheese melt.
8. Serve hot, garnished with your favorite toppings such as green onions, avocado, or salsa.

Variations :

• Vegetarian version: Replace the ground beef with plant-based crumbles or cooked lentils. Use cream of mushroom soup instead of chicken.
• Southwest twist: Stir in a can of drained black beans or corn with the beef mixture for more texture and flavor.
• Spicier version: Use a hot version of taco seasoning or add diced jalapeños directly into the beef layer.
• Crunch factor: Add a layer of crushed tortilla chips just before serving for a fun, crispy contrast.

Tips :

• Thaw the hashbrowns slightly before mixing if they’re too clumped together, for easier handling.
• To prevent sticking, make sure your slow cooker is well-greased or use a slow cooker liner.
• For meal prep, assemble everything the night before and store it in the fridge. Just pop it in the slow cooker the next day.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the microwave or oven.