Crockpot Taco Potato Casserole

This crock pot beefy potato taco casserole is an easy recipe that makes Taco Tuesday even more delicious. Full of cheesy potatoes, hearty ground beef, and slow cooked for maximum flavor!

5 from 5 votes

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Course: Ground Beef

Cuisine: Mexican

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: servings

Calories: 378kcal

Author: Jennifer Stewart

Equipment

Ingredients

1 pound lean ground beef
1 cup water or beef broth
1 ounce taco seasoning
1 teaspoon minced garlic
30 ounces frozen diced potatoes
1 10.5 oz can condensed cheese soup
1 cup salsa
2 cups Monterey Jack Cheese shredded

Instructions

In a large skillet, brown the ground beef over medium heat until no longer pink. Drain excess liquid.
Add 1 cup of water, minced garlic, and taco seasoning. Cook for 1-2 minutes while stirring.
To a slow cooker, add the ground beef mixture, frozen potatoes, cheese soup, salsa, and ½ the shredded cheese. Stir to mix.
Cover and cook on low for 2-3 hours.
Before serving, add the remaining cheese and cover for 5 minutes to melt.
Serve with fresh chopped cilantro or sliced green onions.

Notes

Not a Mexican food fan? Try switching out the taco spices for italian seasoning, and spreading tomato sauce on top of the potatoes for an Italian feel.
This can easily be made in an instant pot too.
If you can’t find the potatoes with onions and peppers, add 1 small diced onion when cooking the ground beef.
No taco seasoning? Try a mixture of chili powder, onion powder, and black pepper.
Warm up your casserole’s leftovers in the microwave by placing it on a microwave safe dish and heating for 1 - 2 minute intervals until completely warm.
Try topping your casserole with green chilis rather than green onions for a little extra spice!

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