My TACO CROCKPOT HASHBROWN CASSEROLE

Cook the Ground Beef: In a skillet over medium heat, cook the ground beef with minced garlic, chopped onion, and taco seasoning mix until the beef is browned and cooked through. Drain excess fat.

Combine Ingredients in Crockpot: In the crockpot, combine the cooked ground beef mixture, frozen shredded hashbrowns, drained diced tomatoes and green chiles, cheddar cheese soup, sour cream, and 1 cup of shredded taco-style cheese. Mix everything well until evenly combined. Season with salt and pepper to taste.

Cooking Time: Cover the crockpot and cook on high for 2 hours or on low for 4 hours. Crockpots can vary, so adjust the cooking time as needed. The casserole is ready when the hashbrowns are tender and the cheese is melted and bubbly.

Add Cheese Topping: About 15 minutes before serving, sprinkle the remaining 1/2 cup of shredded cheese over the top of the casserole. Cover and let it melt.

Serve: Once the cheese on top has melted, the casserole is ready to serve. Use a spatula to scoop out portions onto plates.

Garnish and Enjoy: Garnish the casserole with your choice of toppings such as sliced green onions, diced tomatoes, sliced olives, chopped cilantro, and a dollop of sour cream.