Ingredients
1 pound ground beef1/2 pound sliced fresh mushrooms1 medium green pepper, chopped1 small onion, chopped2 jars (14 ounces each) pizza sauce1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1/2 cup 2% milk1 teaspoon Italian seasoning1/2 teaspoon garlic salt1/4 teaspoon crushed red pepper flakes1 package (32 ounces) frozen cubed hash brown potatoes, thawed15 slices pepperoni, chopped2 cups shredded Italian cheese blend
Preparation
In a large skillet, cook the beef, mushrooms, green pepper and onion until meat is no longer pink; drain.
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.
Transfer half of the meat mixture to a 5-qt. slow cooker. Sprinkle with half of the cheese; repeat layers. Cook, covered, on low until potatoes are tender, 4-5 hours.
