Slow Cooker Mexican Hashbrown Casserole ***

This doesn't really seem like it should work, but it just does.  I actually used a bigger bag of hashbrowns, and I didn't even thaw them.  It was totally fine.  In actuality, they probably held up better from frozen than they would have from thawed.  There wasn't too much liquid in it or anything.  I'll do it that way again.  For the onion and peppers, I just used a frozen fajita blend (also not thawed).  I don't like regular stewed tomatoes, so I went with petite diced.  I'm thinking I might try it with Rotel in place of the tomatoes and chilies sometime.  It was all great, though.  The hubs and kids bragged on it quite a bit!

SLOW COOKER MEXICAN HASHBROWN CASSEROLE
(luckymommyto2boys ~ Amy ~ SixSistersStuff)

1 lb ground beef
1 onion, diced
1 medium green pepper, chopped
1 medium red pepper, chopped
1 (14 oz) can stewed tomatoes
1 (4 oz) can chopped green chilies
1 package taco seasoning
4 oz cream cheese
1 (16 oz) package frozen hashbrowns
2 cups shredded sharp cheddar cheese

Directions:
Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
Stir in the cream cheese.
Spray your slow cooker with non-stick cooking spray. Spread 1/2 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 the low setting for 4-6 hours.
Top with tomatoes, avocados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!
*luckymommy/Amy's notes: I used a frozen fajita blend for the peppers and onion and didn't thaw the potatoes.  It cooked perfectly at 6 hours on low.