Ingredients
Equipment
Method
Brown and season the taco meat
- Brown the ground beef in a skillet over medium-high heat, then drain excess fat. Cook until no longer pink for an even layer in the casserole.
- Add taco seasoning and water to the skillet and simmer for 2 minutes until absorbed. Keep the heat at a steady simmer so the beef is fully coated.
Mix and assemble in the slow cooker
- Whisk together cream of chicken soup, sour cream, diced green chiles, salsa, and garlic powder in a large bowl. Whisk until the mixture looks smooth and evenly tinted.
- Stir in thawed frozen shredded hashbrowns, seasoned taco meat, and half the Mexican cheese blend until combined. Mix just until the hashbrowns are moistened and the cheese is distributed.
- Pour the mixture into a greased slow cooker and spread evenly. Press the top lightly so it cooks uniformly.
Slow-cook and finish with cheese
- Cook on low for 5–6 hours until the hashbrowns are cooked through. Check the center for softness and a cohesive casserole texture.
- Sprinkle the remaining Mexican cheese blend over the top, cover, and cook on high for 10–15 minutes until melted. Watch for bubbling edges and a browned, cheesy surface.
Serve
- Serve topped with sour cream, sliced jalapeños, and fresh cilantro. Add toppings right before serving for the brightest flavor and color.
Notes
For the best texture, thaw the frozen shredded hashbrowns and let any excess moisture drip off before mixing. Store leftovers covered in the refrigerator for up to 3 days; reheat in the microwave or in a covered oven at 350°F until hot through. Freezing is not recommended because hashbrowns can soften and release moisture after thawing. For a lighter option, swap the sour cream for plain Greek yogurt and use low-fat cream of chicken soup.