Description
This Crockpot Beefy Potato Taco Casserole combines hearty ground beef, tender diced potatoes, and rich cheddar cheese in a flavorful taco-seasoned creamy sauce. Slow-cooked to perfection in a Crock Pot, this comforting casserole is an easy dish that delivers bold Mexican-inspired flavors with minimal fuss, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef (cooked)
- 1 yellow onion (diced)
- 2 tsp garlic (minced)
- 28 oz diced potatoes
Mixed Ingredients
- 1 can Rotel diced tomatoes and green chilies
- 1 can cheddar cheese soup
- ½ cup sour cream
- 1 tbsp taco seasoning
Cheese
- 2½ cups cheddar cheese (shredded and divided)
Instructions
- Cook the beef mixture: In a large skillet over medium-high heat, add ground beef, diced onions, and minced garlic. Cook until the beef is completely browned, and the onions are tender. Drain off any excess grease.
- Combine ingredients in Crock Pot: Transfer the cooked beef mixture to the Crock Pot. Add diced potatoes, cheddar cheese soup, sour cream, taco seasoning, and 2 cups of shredded cheddar cheese. Mix everything until well combined.
- Slow cook the casserole: Cover the Crock Pot and cook on low for 4 hours or on high for 2½ hours, until the potatoes are tender and the casserole is heated through.
- Add remaining cheese: Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of the casserole. Cover and cook for an additional 15 minutes until the cheese is melted and bubbly.
- Serve: Spoon the casserole onto plates and serve with your favorite toppings such as sliced jalapeños, chopped cilantro, diced tomatoes, or extra sour cream for added flavor.
Notes
- Brown the ground beef until it develops a caramelized crust to enhance flavor and texture.
- Add hot taco seasoning or a pinch of cayenne pepper for extra spice.
- Top the finished casserole with jalapeños, cilantro, tomatoes, or sour cream for authentic Mexican flavor and freshness.
