Beef and Potato Taco Casserole Recipe

Ingredients

Main Ingredients

• 1 lb Lean 96/4 Ground Beef
• 1 Medium White or Yellow Onion
• 2 Large Russet Potatoes about 24 oz total
• 1 oz Taco Seasoning Packet
• 1/2 cup (120 g) Salsa

Cheese Ingredients

• 1/2 cup (113 g) Fat-Free Cottage Cheese
• 1/2 cup (128 g) Queso Cheese Dip
• 1 cup (112 g) Lite Shredded Mexican Cheese

Toppings

• Green Onion for Topping

Instructions

1. Peel and dice the potatoes into cubes, dice the medium onion, then set both aside.
2. Heat a skillet over medium heat, add the ground beef and cook for a few minutes before stirring in 1/2 cup salsa and the taco seasoning packet. Continue cooking for about 5 minutes until the beef is mostly cooked through but can still be slightly pink.
3. Place the diced potatoes and onion into the crockpot. Add the cottage cheese, queso cheese dip, and 3/4 cup of shredded Mexican cheese into the crockpot.
4. Transfer the cooked beef mixture from the skillet into the crockpot with the other ingredients. Mix everything thoroughly to combine well.
5. Sprinkle the remaining 1/4 cup shredded Mexican cheese evenly over the top of the casserole mixture in the crockpot.
6. Cover the crockpot and cook on high for 4 hours until the potatoes are tender and the cheese is melted and bubbly.
7. After cooking, chop green onions and sprinkle them on top for garnish. Serve warm and enjoy your comforting beefy potato taco casserole.

Notes

• Cottage cheese adds creaminess and protein; you can substitute with cream cheese or cheddar cheese soup for similar texture and flavor.
• This recipe works well with other ground meats like turkey or chicken as alternatives to beef.
• Some liquid may collect in the crockpot after cooking; this is normal and is mostly melted cheese fat that will settle as the casserole cools.