Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup sour cream
- 1 packet taco seasoning
- 10.5 oz cheddar cheese soup
- 2 lbs frozen shredded hash browns
- 2 1/2 cups shredded cheese
Instructions
- Start by cooking the ground beef. Heat a large pan over medium-high heat and add the ground beef. Crumble the beef with a spatula as it cooks, and cook for about 5-7 minutes until it is browned and fully cooked. Add the diced onion and minced garlic to the pan and cook for an additional 2-3 minutes, or until the onion becomes soft and translucent. The garlic should become fragrant but not browned.
- Transfer the cooked ground beef mixture into the crockpot. Add the diced tomatoes with green chilies, sour cream, taco seasoning, and cheddar cheese soup to the crockpot. Stir everything well to combine, ensuring the beef and vegetables are evenly coated with the seasoning and creamy soup base.
- Next, add the frozen shredded hash browns directly into the crockpot. Don’t worry about thawing them first; just dump them in frozen. Stir them gently into the beef mixture, making sure they are evenly distributed. This will be the base of your casserole, providing a comforting, potato-filled layer throughout the dish.
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