3hr · 8 servings 1.5 lb ground beef, browned and drained • ½ teaspoon salt • ¼ teaspoon black pepper • ⅛ teaspoon red pepper flakes • 3-5 cloves garlic minced • 1 (1 oz.) packet taco seasoning • 2 10.5 oz cans cheddar cheese soup (swap with Fiesta Nacho Cheese soup) • 30 oz frozen shredded hashbrowns • 3 cups shredded cheddar cheese (reserve one to top it) 1 cup shredded mozzarella cheese mix all ingredients together, except for 1 cup of shredded cheese and pour into a 6-quart crock pot • Top all the ingredients with your remaining cheese • Cover and cook on low for 4-5 hours or high for 2-2.5 hours • Top with a dollop of sour cream, maybe some green onions & hot sauce