Description
This hearty Crockpot Beefy Potato Taco Casserole combines seasoned ground beef, tender diced potatoes, and a creamy cheddar cheese sauce with classic taco flavors. Slow-cooked to perfection, it’s an easy and comforting meal perfect for a satisfying dinner with a Mexican-inspired twist.
Ingredients
Units
Scale
- 1 lb ground beef, cooked
- 1 yellow onion, diced
- 2 tsp garlic, minced
- 28 oz diced potatoes
- 1 can Rotel diced tomatoes and green chilies (10 oz)
- 1 can cheddar cheese soup (10.5 oz)
- 1/2 cup sour cream
- 1 tbsp taco seasoning
- 2 1/2 cups cheddar cheese, shredded and divided
Instructions
- In a large skillet over medium-high heat, cook ground beef, diced onion, and minced garlic until the meat is browned and the onion is soft. Drain excess grease.
- Transfer the beef mixture to the Crockpot.
- Add diced potatoes, cheddar cheese soup, sour cream, taco seasoning, 2 cups of shredded cheddar cheese, and the can of Rotel tomatoes with green chilies.
- Stir until all ingredients are evenly combined.
- Cover and cook on low for 4 hours or on high for 2 hours and 30 minutes, until the potatoes are tender.
- Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
- Continue cooking uncovered for 15 minutes, until the cheese is melted.
- Serve warm with optional toppings like sliced jalapeños, chopped cilantro, diced tomatoes, or extra sour cream.
Notes
For deeper flavor, brown the ground beef until slightly caramelized before adding it to the Crockpot. Drain excess grease well to keep the casserole from becoming oily. If using fresh potatoes instead of diced packaged potatoes, cube them evenly and adjust the cooking time as needed.