Ingredients:
1-lb ground venison or sirloin
1 oz packet taco seasoning
1 small onion, ½ cup diced (optional)
1 (30–32 oz) bag frozen shredded hashbrowns
1 can (10–10.5 oz) cheddar cheese soup or cream of chicken soup
1 (10 oz) can Rotel (diced tomatoes and green chiles), drained
1 can (15 oz) black beans, drained and rinsed
1 cup sour cream
½ cup milk
¼ cup chopped green onions (optional)
2–2½ cups shredded Mexican blend or cheddar cheese, divided
Tortilla Chips for serving (optional)
Instructions:
Brown the meat. In a large skillet over medium heat, cook the venison with the diced onion until the meat is browned. Drain the excess grease.
Stir the taco seasoning and about ¼ cup of water into the ground beef and simmer for a couple of minutes.
Spray inside of pot. Layer the frozen hashbrowns, cooked taco meat, and drained Rotel, to the crockpot or cast iron pot.
Prepare the creamy sourcream mixture. Mix sourcream, milk, until well combined. Stir in about 1½ cups of the shredded cheese.
Cover and cook on high for 2–3 hours or on low for 4–5 hours, until the potatoes are tender and the casserole is heated through. This will vary if cooking is cast iron, oven, grill, or crock pot.
Sprinkle the remaining shredded cheese on top during the last 30 minutes of cooking and replace the lid to let it melt.
Serve warm with your favorite taco toppings and tortilla chips.
