Ingredients
Equipment
Method
Brown the taco meat
- Brown ground beef in a skillet over medium-high heat, then drain excess fat. You should see the beef no longer pink.
- Add taco seasoning and water to the skillet and simmer for 2 minutes until absorbed. The mixture should look thick and evenly coated.
Mix casserole base
- Whisk together cream of chicken soup, sour cream, green chiles, salsa, and garlic powder in a large bowl until smooth. The mixture should be creamy with no dry pockets.
- Stir in thawed hashbrowns, seasoned taco meat, and half the shredded cheese until combined. You should see cheese strands and hashbrowns evenly distributed.
- Pour the mixture into a greased slow cooker and spread evenly. Use a spatula to level the top.
Slow cook and melt the cheese
- Cook on low for 5–6 hours until hashbrowns are cooked through, or cook on high for 3 hours. The center should be hot and the hashbrowns tender.
- Sprinkle remaining cheese over the top, cover, and cook on high for 10–15 minutes until melted. Look for a bubbling, glossy surface.
Serve
- Serve topped with sour cream, sliced jalapeños, and fresh cilantro. Garnishes should be bright and fresh-looking.
Notes
For best texture, spread the casserole evenly in the slow cooker so the hashbrowns cook through at the same rate. Refrigerate leftovers in a covered container for up to 3–4 days; reheat in the microwave until steaming. Freezing is not recommended because the hashbrowns and sour cream can become watery after thawing. For a lighter option, use reduced-fat cream of chicken soup and reduced-fat Mexican cheese blend.