Taco Crock Pot Hashbrown Casserole

Prep Time: 15 minutes | Cooking Time: 4-6 hours | Total Time: 4 hours 15 minutes – 6 hours 15 minutes | Kcal: 350 kcal | Servings: 6-8 servings

Ingredients:

1 lb ground beef
1 packet (1 oz) taco seasoning mix
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup sour cream
1 can (4 oz) diced green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 package (30 oz) frozen hash brown potatoes
2 cups shredded cheddar cheese
Sliced green onions, for garnish (optional)
Chopped fresh cilantro, for garnish (optional)

Directions:

In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain excess fat if necessary.
Stir in the taco seasoning mix, condensed cream of mushroom soup, sour cream, diced green chilies, black beans, and corn kernels until well combined. Cook for an additional 5 minutes, stirring occasionally.
Spray the inside of your crockpot with nonstick cooking spray. Layer half of the frozen hash brown potatoes in the bottom of the crockpot.
Spoon half of the ground beef mixture over the hash browns, spreading it evenly.
Sprinkle half of the shredded cheddar cheese over the ground beef mixture.
Repeat the layers with the remaining hash browns, ground beef mixture, and shredded cheddar cheese.
Cover the crockpot and cook on low heat for 4-6 hours, or until the potatoes are tender and the cheese is melted and bubbly.
Once done, remove the lid and let the casserole cool slightly before serving.
Garnish with sliced green onions and chopped fresh cilantro, if desired.
Serve hot and enjoy the comforting flavors of Taco Crock Pot Hashbrown Casserole!