Beef & cheese hashbrown casserole

Name: Beef & cheese hashbrown casserole
Cuisine: American
Ingredients: 1/2 onion, diced; 1/2 bell pepper, diced; 1/2 lb ground beef; 2 tsp garlic; 3/4 tsp cumin; 3/4 tsp paprika; 1 tsp salt; 1/4 tsp pepper; 14 oz crushed tomatoes; 15 oz hashbrowns; 2 cups shredded cheddar

Shari Meyer @sharilikesrainbows

Beef & cheese hashbrown casserole

Shari Meyer @sharilikesrainbows

Saved

Ingredients

Choppy Choppy
1/2onion, diced
1/2bell pepper, diced
Not Choppy Choppy
1/2 lbground beef
2 tspgarlic
3/4 tspcumin
3/4 tsppaprika
1 tspsalt
1/4 tsppepper
14 ozcrushed tomatoes
15 ozhashbrowns
2 cupsshredded cheddar

Saved

Steps

1

Heat olive oil in Dutch oven. Add beef and onion and cook until half done. Add bell pepper and cook until all done.
2

Add 2 tsp garlic and cook until fragrant. Add 3/4 tsp cumin, 3/4 tsp paprika, 1 tsp salt, 1/4 tsp pepper.
3

Add crushed tomatoes and simmer for 15 minutes, stirring occasionally, once it's a Sloppy Joe consistency.
4

Add beef mixture to large bowl. Add 15 oz hashbrowns and stir to combine.
5

Add to Pyrex container and top with 2 cups shredded cheddar. Freeze.
6

When ready to eat, thaw overnight in refrigerator. Heat in 350°F oven in 30-45 minute increments until 160°F.