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

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

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

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

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

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