Layer the ingredients: Spread the browned ground beef evenly over the bottom of the slow cooker. Pour the ranch-style or chili beans with their sauce over the beef and gently spread into an even layer. Spoon the soup-and-sour-cream mixture over the beans and carefully smooth it out. Sprinkle 1 cup of the shredded cheddar cheese over the creamy layer.
Add potatoes and top with cheese: Scatter the thawed shredded hash brown potatoes evenly over the cheese layer, gently patting them down so they form a fairly even surface. Sprinkle the remaining 1 cup of shredded cheddar evenly over the top. This top cheese-and-potato layer will melt, bubble, and turn golden as it cooks, forming that creamy, lightly crusted top.
see you next page
