Slow Cooker Mexican Hashbrown Casserole

• Posted on October 14, 2012
• 6 Comments

 

Do you ever have those days where you are not sure what to make for dinner and you don’t really feel like running to the grocery store? I am a late-night grocery store shopper so that I can shop alone without kids and I will avoid shopping in the day at all costs! Grocery stores and my 3-year-old are not a good combo!

Slow Cooker Mexican Hashbrown Casserole
Ingredients:
1 lb ground beef
1 onion, diced
1 medium green pepper, chopped
1 medium red pepper, chopped
1 (14 oz) can stewed tomatoes
1 (4 oz) can chopped green chilies
1 package taco seasoning
4 oz cream cheese
1 (16 oz) package frozen hashbrowns
2 cups shredded sharp cheddar cheese

Directions:
Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
Stir in the cream cheese.
Spray your slow cooker with non-stick cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
Cook on the low setting for 4-6 hours.
Top with tomatoes, avacados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!

Recipe from The Kitchen Witch