Slow Cooker Mexican Hashbrown Casserole
1 lb. ground beef
1 onion (diced)
1 medium green pepper (chopped)
1 (14 oz.) can stewed tomatoes
1 (4 oz.) can chopped green chilies
1 package taco seasoning
4 oz. cream cheese
1 package Simply Potatoes hashbrowns
2 cups shredded sharp cheddar cheese
Heat a large non-stick skillet over medium-high heat and sauté ground beef with the rest of the onion and green pepper for about 7-9 minutes or until meat is cooked and vegetables are soft.
Reduce heat to medium-low then stir in remaining taco seasoning, green chilies, and stewed tomatoes. Stir in cream cheese.
Spray slow cooker with non-stick cooking spray. Spread ½ of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
Cook on low for 4-6 hours then serve with your choice of toppings such as tomatoes, avocados, salsa, guacamole, sour cream, shredded cheese, and etc.