Instructions

• Start by browning your ground beef in a large skillet over medium heat. Cook it all the way through, then drain off that extra fat so your casserole ain’t greasy.
• Add your taco seasoning packet plus that ⅓ cup water to the beef and let it simmer for 5 minutes. This step really helps the flavors fuse together.
  1 ounce packet low-sodium taco seasoning, ⅓ cup water
• Grab a big bowl and mix in the seasoned beef, frozen hash browns, cheddar cheese soup, 1 cup of your shredded cheese blend, sour cream, and mild salsa. Stir it all together until it’s well combined and cozy.
  32 ounce Ore-Ida Diced Hash Brown Frozen Potatoes, 10.5 ounce condensed cheddar cheese soup, 2 cups Mexican shredded cheese blend, ½ cup sour cream, ½ cup mild salsa
• Spray your slow cooker insert with some non-stick spray so nothing sticks later. Pour in the whole mixture and spread it out even.
• Cover your crock pot and cook on low for about 4 hours or until those potatoes are tender and everything’s heated through nice and even.
• Ten minutes before serving, sprinkle the remaining cheese over the top and shut the lid back on. Let the cheese melt into that bubbly goodness.
  2 cups Mexican shredded cheese blend
• Finish by topping with parsley, diced tomatoes, green onions, and a dollop of extra sour cream as you like. Then dig in!
  2 Tablespoons chopped parsley, optional toppings