In a large skillet over medium heat, cook the ground beef until no longer pink. Drain the meat and return to the skillet with 1/4 cup of water and the taco seasoning. Cook over medium heat, stirring, until the water has evaporated, about 5 minutes. Set meat aside.
Wipe out the skillet with a paper towel and add the oil to the skillet. Add the hash browns to the skillet and cook according to package directions.
After flipping the hash browns, add the meat and cheese to the top of the hash browns. Continue cooking until the hash browns are golden brown on bottom and the cheese has melted.
Remove from the heat and top with the slaw. Serve with avocado slices and salsa.