Slow Cooker Taco Potato Casserole

1 lb. ground beef or breakfast sausage for a breakfast meal (cook over night)
1 yellow onion diced
3 cloves garlic minced
14.5 oz. can diced tomatoes
4 oz. can diced green chilies
½ cup sour cream
1 oz. packet of taco seasoning (2 tablespoons)
10.5 oz. can cheddar cheese soup
16 oz. frozen shredded hash browns
2 ½ cups shredded cheddar cheese

In a large skillet, brown the ground beef or sausage with the diced onions and minced garlic over medium high heat.

Drain and add to the crockpot.

Next, add the remaining ingredients to the crockpot, stir to combine, and cook on low for 4-5 hours.

Number Of Servings: 6

Preparation Time: 5 hours

Personal Notes: Any leftover taco casserole can be stored in an airtight container and stored in the refrigerator for up to 4 days.

It can also be placed in a freezer bag and stored in the freezer for up to 3 months.

Ground turkey, shredded chicken, beef steak (or carne asada) would be great substitutions for this recipe.

Although the casserole will look a bit different, you can certainly use cubed hashbrowns. Tater tots can also be used, but expect them to break up a bit once cooked and bowled for serving.