Slow Cooker Taco Potato Casserole

🧂 Ingredients

• 1 1/2 - 2 lbs lean ground beef
• 2 tbsp dried minced onions
• 2 1/2 tsp minced garlic
• 1 tsp seasoned salt
• 1/4 tsp ground black pepper
• 2 20 oz bags refrigerated shredded hashbrowns
• 3 cups shredded cheddar cheese

  divided
• 1 10 oz can mild diced tomatoes with green chiles
• 1 10.5 oz can condensed cheddar cheese soup
• 3/4 cup sour cream
• 1 1 oz pkt taco seasoning

Instructions

• 1 Add the ground beef, onion, and garlic to a large skillet set over medium heat.
  Cook, crumbling as you go, until completely browned through and the onions are
  tender.
• 2 Drain off any excess grease- then season the mixture with salt and pepper,
  stirring to combine. Transfer the ground beef to the bowl of your slow cooker.
• 3 To the bowl of the slow cooker add the hashbrowns, 2 cups of shredded cheddar,
  tomatoes, soup, sour cream, and taco seasoning. Carefully stir until the
  mixture's evenly combined- the bowl will be FULL.
• 4 Spread the mixture out, then top with the remaining shredded cheese.
• 5 Cover and cook on HIGH for 2 1/2 - 3 hours.
• 6 Serve warm, with toppings of your choice, and enjoy!

Nutrition Info