Taco Crock Pot Hashbrown Casserole
Tender beef mixed with cheesy flavors atop crispy hashbrowns, all slow-cooked to perfection.

Ingredients :

1 lb ground beef.
2 cloves garlic minced.
1 oz packet taco seasoning.
10.5 oz cheddar cheese soup.
30 oz frozen shredded hashbrowns.
2 cups shredded taco style cheese divided.

Instructions :

1. Cook the ground beef with garlic until browned, then remove excess fat.
2. In a sizable bowl, combine all items, except for one cup of cheese, and transfer into a lightly oiled 6-quart crock or casserole crock.
3. Sprinkle the reserved cheese evenly over the mixed ingredients.
4. Seal with a lid and set on low heat for four to five hours, or choose high heat for two to two and a half hours.
5. For a crispy cheese topping, place the dish under a broiler on high for about a minute and a half using an oven-safe crock.