- 1 lb ground beef
- 46 oz tomato juice
- 16 oz bag of frozen mixed vegetables
- 2 cups of frozen cubed hashbrowns
- 1 envelope onion soup mix
- In large skillet, cook beef over medium heat until no longer pink; drain.
- Transfer to 5 qt. slow cooker.
- Stir in remaining ingredients.
- Cover and cook on low for 8-9 hours or until heated through.
Thanks to Kim Woodward!
For more family-friendly recipes, visit https://familyeguide.com/category/family-restaurants-food-dfw/family-friendly-recipes/.