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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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Hereâs a fun, full-flavored meal the whole family will go for. Itâs great on weeknights when you all come through the door hungry at the same time. âTyler Sherman, Williamsburg, Virginia Ingredients:
1 pound ground beef |
1/2 pound sliced fresh mushrooms |
1 medium green pepper, chopped |
1 small onion, chopped |
2 jars (14 ounces each) pizza sauce |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1/2 cup 2% milk |
1 teaspoon italian seasoning |
1/2 teaspoon garlic salt |
1/4 teaspoon crushed red pepper flakes |
1 package (32 ounces) frozen cubed hash brown potatoes, thawed |
15 slices pepperoni, chopped |
2 cups (8 ounces) shredded italian cheese blend |
Directions:
1. In a large skillet, cook the beef, mushrooms, green pepper and onion until meat is no longer pink; drain.
2. Meanwhile, in a large bowl, combine the pizza sauce, soup, milk, Italian seasoning, garlic salt and pepper flakes. Stir in the potatoes, pepperoni and beef mixture.
3. Transfer half of the meat mixture to a 5-qt slow cooker. Sprinkle with half of the cheese; repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender. Yield: 8 servings.
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