Ingredients
Equipment
Method
Brown the taco meat
- Brown the ground beef in a skillet over medium-high heat, then drain excess fat (you should see no pooled grease in the pan).
- Add the taco seasoning and water to the skillet and simmer for 2 minutes until absorbed (the meat should look evenly coated and glossy).
Mix casserole base
- Whisk together cream of chicken soup, sour cream, green chiles, salsa, and garlic powder in a large bowl until smooth and thickly combined.
- Stir in thawed hashbrowns, seasoned taco meat, and half the shredded cheese until evenly mixed with no dry hashbrown pockets (look for a uniform orange-meets-brown color).
Slow cook
- Pour the mixture into a greased slow cooker and spread evenly with a spatula for an even layer.
- Cook on low for 5–6 hours or high for 3 hours until the hashbrowns are cooked through (the casserole should be hot and set in the center).
- Sprinkle the remaining cheese over the top, cover, and cook on high for 10–15 minutes until melted (the surface should bubble slightly and turn golden).
Serve
- Serve immediately topped with sour cream, sliced jalapeños, and fresh cilantro so the flavors stay bright and the cheese remains gooey.
Notes
For best melt and texture, spread the casserole evenly before cooking so the top cheese hits the whole surface. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the microwave or oven until hot. Freezing is not recommended because hashbrowns can soften after thawing. For a lighter option, use reduced-fat sour cream and a reduced-fat Mexican cheese blend while keeping the same slow-cooker cook time.