Cowboy Casserole Potatoes (Print Version)

# Ingredients:

01 - 1/4 cup frozen onion chunks, diced.
02 - 1 can of diced tomatoes, don’t drain.
03 - 2 cups of cheddar, shredded.
04 - 1 pound of frozen hash browns, diced.
05 - 1 pound of ground beef, cooked and grease removed.
06 - 1 teaspoon salt.
07 - 1 teaspoon black pepper.
08 - 1 can of kidney beans, rinsed and drained.
09 - 1 cup of corn, frozen.
10 - 1 creamed mushroom soup can.

# Instructions:

01 - Toss all the ingredients, leaving out the cheese, into a 6-quart slow cooker. Give it a good stir so everything’s combined.
02 - Put the lid on and let it cook for 7-8 hours on low or shorten it to 4 hours on high.
03 - Take the lid off, scatter the cheese across the top, cover back, and let it melt down in about 30 minutes.
04 - Load it up with any toppings you like and dig in while it’s warm.

# Notes:

01 - A great plan-ahead dish that takes care of itself while you’re busy.
02 - Switch it up with your own favorite extras or garnish ideas.

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