Crockpot Taco Potato Casserole with Hashbrowns

Ingredientai

1 pound ground beef

2 cloves garlic minced

28 oz frozen diced potatoes with bell peppers and onions

16 oz Velveeta cut into small cubes

2 cups shredded cheese

1 Taco Seasoning Mix Packet

Nurodymai

Brown ground beef and garlic and add to slow cooker.Pour potatoes, Velveeta, 1 cup shredded cheese and taco seasoing.Stir all ingredients together and top with remaining shredded cheese.Cook on high for 2- 2 ½ hours or low for 4 hours. (If you are able to, stir one time halfway through cooking.)Once finished cooking, stir to thoroughly incorporate cheese throughout. Serve with your favorite toppings.