Cowboy Hashbrown Casserole

Ingredients

• 0.5 cup Beef broth
• 1 can Rotel diced tomatoes and green chilies
• 12 oz Frozen corn (Southwest corn is also suggested as an option.)
• 1 Onion (Diced.)
• 1 packet Taco seasoning
• 1 cup Mexican cheese
• 1 lb Ground beef (Browned on the stovetop; drain excess grease.)
• 12 oz Smoked sausage (The source specifies one 12–16 oz package. Cut into bite-sized pieces.)
• 26 oz Frozen shredded hash browns
• 2 cups Pepper Jack cheese (Sprinkle over the top before cooking.)
• Sour cream (For topping.)
• Cilantro (For topping.)

Steps

1. 1

   Brown the ground beef in a skillet on the stovetop, then drain off the excess grease.

2. 2

   Dice the onion and cut the smoked sausage into bite-sized pieces.

3. 3

   Add the beef broth, Rotel, frozen corn, diced onion, taco seasoning, Mexican cheese, browned ground beef, cut smoked sausage, and frozen shredded hash browns to the slow cooker.

4. 4

   Stir all of the ingredients together until evenly combined.

5. 5

   Sprinkle the pepper Jack cheese evenly over the top. Do not stir after adding the topping.

6. 6

   Cover the slow cooker with its lid. Cook on high for 3–4 hours or on low for 6–7 hours, without stirring during cooking.

7. 7

   When the casserole is finished, serve it topped with sour cream and cilantro.

Notes

The creator says a slow cooker that automatically switches to warm can hold the casserole a little longer if needed. The source does not specify a slow-cooker size or exact doneness cue beyond the stated cooking times.

Nutrition per serving

• main
• slow-cooked
• crockpot
• casserole
• Mexican-inspired
• cheesy
• potluck
• party food