Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 30 oz frozen shredded hashbrowns
  • 10 oz can Rotel diced tomatoes and green chilies, well-drained
  • 1 cup full fat sour cream
  • 10.5 oz can cream of chicken soup
  • 2 cups sharp cheddar cheese, shredded and divided
  • 1/4 cup fresh cilantro, chopped
  • 3 green onions, sliced

Instructions:

  1. In a large skillet over medium high heat, cook the 1 lb lean ground beef (90/10) and diced yellow onion. Use a wooden spoon to break the meat into small crumbles until browned and the onions are translucent.
  2. Sprinkle the 2 tbsp taco seasoning over the meat and pour in 1/4 cup water. Stir and simmer for 2 minutes until the liquid has mostly evaporated.
  3. Open the 10 oz can Rotel and pour it into a fine mesh strainer. Let it sit for a minute, then give it a gentle press until no more liquid drips through.
  4. In a large mixing bowl, combine the 1 cup full fat sour cream, 10.5 oz cream of chicken soup, and the drained Rotel.
  5. Stir 1 cup of the shredded sharp cheddar cheese into the cream mixture. Reserve the other 1 cup for the topping later.
  6. Fold the 30 oz frozen shredded hashbrowns into the bowl.
  7. Add the seasoned beef and onion mixture into the bowl with the potatoes. Stir gently to ensure everything is coated in the creamy sauce.
  8. Pour the entire mixture into your greased 6 quart crockpot. Spread it out into an even layer with your spatula.
  9. Cover and cook on Low for 4 hours. You'll know it's ready when the edges are bubbling and the center is steaming hot.
  10. Sprinkle the remaining 1 cup of sharp cheddar over the top. Cover for 5 to 10 minutes until the cheese is completely melted and glossy. Garnish with the fresh cilantro and sliced green onions.