Crock Pot Taco Hashbrown Casserole

Ingredients:

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 oz packet taco seasoning

• 1 10 oz can Rotel

• 1 10.5 oz can cheddar cheese soup (or cream of soups)

• 8 oz sour cream

• 1 32 oz bag frozen shredded hashbrowns

• 2 cups shredded fiesta blend or sharp cheddar cheese, divided

Directions:

1. Cook ground beef with onion in a skillet until no pink remains. Add minced garlic and taco seasoning. Finish cooking meat according to taco seasoning packet directions

2. Spray crockpot with non-stick spray then add taco meat mixture, Rotel, cheddar cheese soup, sour cream and 1 cup of shredded cheese. Mix until combined. Add the hashbrowns and mix again until evenly coated. Top with the remaining cup of shredded cheese

3. Cook in crockpot on high for 2 hours or low for 4 hours