Description
This Crockpot Beefy Potato Taco Casserole is a hearty, flavorful one-pot meal that combines seasoned ground beef, diced potatoes, and melted cheddar cheese with a zesty taco twist. Slow-cooked to perfection, it offers a comforting blend of savory ingredients with a creamy texture that's perfect for an easy weeknight dinner.
Ingredients
Scale
Main Ingredients
- 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)
- ½ cup sour cream
- 1 tbsp taco seasoning
- 2½ cups cheddar cheese (shredded and divided)
Instructions
- Brown the Meat: In a large skillet over medium-high heat, add ground beef, diced yellow onion, and minced garlic. Cook until the beef is completely browned and the onions are softened, about 7-8 minutes. Drain off any excess grease before transferring the mixture to the Crock Pot.
- Combine Ingredients: To the Crock Pot with the browned beef mixture, add diced potatoes, Rotel diced tomatoes and green chilies, cheddar cheese soup, sour cream, taco seasoning, and 2 cups of shredded cheddar cheese. Stir well until all ingredients are thoroughly combined.
- 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 flavors have melded together.
- Add Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the casserole. Cover again and cook for an additional 15 minutes until the cheese is melted and bubbly.
- Serve and Enjoy: Remove from heat, serve the casserole warm, and add your favorite toppings such as sliced jalapeños, chopped cilantro, diced tomatoes, or a dollop of sour cream for an authentic Mexican flavor.
Notes
- For extra flavor and texture, brown the ground beef until it gets a nice caramelized crust to add depth to the dish.
- Add a pinch of cayenne pepper or use a spicy taco seasoning for more heat.
- Top the casserole with jalapeños, cilantro, diced tomatoes, or extra sour cream to enhance the Mexican flavors.
- You can substitute the cheddar cheese soup with a homemade cheese sauce if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
