1 medium sweet onion, diced
1 medium jalapeno or poblano pepper, seeded and diced
3 clove garlic, minced
olive oil
seasoned salt and black pepper
3 Tbsp dark chili powder
1 Tbsp ground cumin
1 tsp Mexican oregano or 1/2 tsp Italian oregano
2 lb extra lean ground beef
1 [15] oz can fire roasted chili seasoned tomatoes
1 [10 3/4] oz can fiesta nacho soup [see Note]
1 [10] oz can mexi-corn, drained
1 [15] oz can light red kidney beans or pinto beans, drained
3 cup shredded pepper-jack, or monterey-jack, divided
In a large skillet saute the diced onion and pepper in a few drizzles of olive oil. Cook for 3-5 minutes until softened and beginning to brown. Season with seasoned salt and black pepper to your taste. Add the minced garlic and saute for 1 minute. Add the ground beef, cooking over medium-high until browned and no pink remains. Drain all excess fat from the pan. Add the chili powder, cumin, oregano, diced tomatoes and fiesta nacho cheese soup. Taste and adjust the seasoned salt and black pepper. Mix well and remove from the heat. Press the thawed hashbrowns firmly on the bottom and partially up the sides of a 6 quart oval slow cooker. Drizzle lightly with melted butter or olive oil and season with seasoned salt. Layer the remaining ingredients, starting with 1/2 of the ground beef, mixture 1/2 of corn, 1/2 kidney beans and 1/2 shredded cheese. Repeat reserving 1 cup of cheese to sprinkle on top at the end of cooking. Cook on high for 3-4 hours or on low for 7-8 until the potatoes are fork tender and cooked through. Sprinkle the reserved cheese on top at the end of cooking and garnish with chopped cilantro, if desired.
Note:
If you prefer to use a homemade sauce in place of the soup: In a heavy bottomed saucepan, melt 2 Tbsp butter. Add 2 Tbsp all-purpose flour and 1/4 tsp salt. Whisk in 1 cup whole milk, Cook over medium-high whisking until thickened. Add 1/2 cup sharp cheddar cheese and adjust the seasonings if needed. Proceed with the recipe as written.