Crock Pot Mexican Hashbrown Casserole

Crock Pot Mexican Hashbrown Casserole:

1 lb ground beef
1 onion, diced
1 medium green pepper, chopped
1 medium red pepper, chopped
1 (14 oz) can stewed tomatoes
1 (4 oz) can chopped green chiles
1 package taco seasoning
4 oz cream cheese
1 (16 oz) package frozen hashbrowns
2 cups shredded sharp cheddar cheese

Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning from the package and toss everything together. Set aside. Saute the ground beef, onions, and reserved peppers in a large non-stick  pan over medium high heat until the ground beef is cooked through and the vegetables are soft. Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes. Stir in the cream cheese. Spray your Crock Pot with non-stick cooking spray. Spread 1/2 of the hashbrown mixture into the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the hashbrowns, the last half of the ground beef, and the last cup of cheese. Cook on low for 4-6 hours. Top with tomatoes, avocados, salsa, guacamole, sour cream, shredded cheese and any other toppings you may like!