Ingredients
Equipment
Method
Brown the taco meat
- Heat a cast iron skillet over medium-high heat, add the ground beef, and cook until browned; drain excess fat.
- Add taco seasoning and water to the skillet, then simmer for 2 minutes until absorbed.
Mix the casserole filling
- In a large bowl, whisk together cream of chicken soup, sour cream, green chiles, salsa, and garlic powder until smooth.
- Stir in thawed hashbrowns, seasoned taco meat, and half of the shredded Mexican cheese until evenly combined.
Slow-cook
- Pour the mixture into a greased Dutch oven and spread it into an even layer.
- Cook on low for 5–6 hours or high for 3 hours, until the hashbrowns are cooked through.
- Sprinkle the remaining shredded cheese over the top, cover, and cook on high for 10–15 minutes until melted.
Serve
- Serve the casserole topped with sour cream, sliced jalapeños, and fresh cilantro.
Notes
Pro tip: thaw the hashbrowns first so the casserole thickens instead of turning watery in the slow cooker. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (thaw overnight in the fridge and reheat gently). For a lighter option, use reduced-fat sour cream and a reduced-fat Mexican cheese blend.