Slow Cooker Mexican Hashbrown Casserole Recipe

Cooking Directions

• STEP 1.In a skillet, cook the ground beef until browned and cooked through.
• STEP 2.In a slow cooker, combine the cooked ground beef, hashbrowns, black beans, corn, diced tomatoes, and Mexican spices.
• STEP 3.Stir well to combine all the ingredients.
• STEP 4.Cover the slow cooker and cook on low heat for 4-6 hours, or until the hashbrowns are tender.
• STEP 5.Sprinkle shredded cheese on top of the casserole and cover again until the cheese melts.
• STEP 6.Garnish with fresh cilantro and diced tomatoes.
• STEP 7.Serve hot with a dollop of sour cream.

Cooking Tips

• You can add diced bell peppers or jalapenos for an extra kick of spice.
• Feel free to use different types of cheese, such as Monterey Jack or Pepper Jack.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or oven until heated through.
• Serve with a dollop of sour cream and garnish with fresh cilantro and diced tomatoes.