Taco hashbrown casserole in the crock pot 🤤 Super simple and delicious 😋😍

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning mix
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (30 oz) bag frozen hashbrowns, thawed
• 1 (10 oz) can diced tomatoes and green chiles (e.g., Ro-Tel)
• 1 (10.5 oz) can condensed cheddar cheese soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• Optional: chopped green onions or cilantro for garnish

Instructions:

1. Prepare the Ground Beef:
   • In a large skillet over medium-high heat, cook the ground beef until it is no longer pink, breaking it apart with a spoon as it cooks.
   • Add the taco seasoning packet, chopped onion, and minced garlic to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the onion is softened and the garlic is fragrant.
2. Assemble the Casserole:
   • In a large mixing bowl, combine the thawed hashbrowns, cooked ground beef mixture, diced tomatoes and green chiles (undrained), condensed cheddar cheese soup, and sour cream. Mix well until all ingredients are thoroughly combined.
3. Transfer to the Crock Pot:
   • Lightly grease the inside of your crock pot with non-stick cooking spray.
   • Pour the hashbrown mixture into the crock pot, spreading it out evenly.
4. Top with Cheese:
   • Sprinkle the shredded cheddar cheese evenly over the top of the casserole mixture.
5. Cook the Casserole:
   • Cover the crock pot with the lid and cook on high for 2 hours or on low for 4 hours, until the casserole is heated through and bubbly.
6. Serve:
   • Once cooked, serve the casserole hot, garnished with chopped green onions or cilantro if desired.

Enjoy your delicious and super simple Taco Hashbrown Casserole! Perfect for a hearty family meal. 😋😍