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Taco Hashbrown Crockpot Recipe

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Ingredients
  

  • 1 to 1.5 lbs of ground beef
  • 30-32 oz bag of frozen diced or shredded hash browns
  • 1 oz packet of taco seasoning
  • 10.5 oz can of cheese soup e.g., Campbell's Cheddar Cheese Soup
  • 2 cups of shredded cheddar cheese
  • 1 cup of sour cream
  • 1 can of diced tomatoes with green chiles
  • 1 can of black beans drained and rinsed
  • 1 can of corn drained

Instructions
 

  • In a large skillet, brown the ground beef over medium-high heat. Make certain to drain any excess grease once it's cooked thoroughly.
  • Add the taco seasoning and the specified amount of water to the skillet. Simmer the mixture for 5 to 10 minutes, allowing the flavors to meld together.
  • In a large bowl, combine the frozen hash browns, cheese soup, sour cream, shredded cheddar cheese, taco meat mixture, diced tomatoes with green chiles, black beans, and corn. Stir until all ingredients are evenly mixed.
  • Spray a 6-quart slow cooker with nonstick cooking spray. Pour the potato mixture into the slow cooker and spread it evenly.
  • Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 2.5 to 3 hours, until everything is heated through and the flavors are well blended. It's important to note that frozen diced hash brown potatoes can be used for convenience.
  • For the best results, be certain to stir the mixture before cooking to guarantee even distribution of ingredients.