Cheesy Tex-Mex Comfort in One Easy Crockpot Dish
If you’re anything like me, you know that taco night is always a hit. But sometimes, you want something a little heartier, a little cozier – and that’s where this Slow Cooker Taco Potato Casserole comes in.
The first time I made it, the aroma of seasoned beef, melted cheese, and tender potatoes filled my kitchen, and my family couldn’t stop hovering near the slow cooker, waiting for dinner to be ready.
It’s everything you love about tacos – bold flavor, creamy texture, and just the right amount of spice – layered with hash browns and slow-cooked until perfectly cheesy and golden. This dish takes minimal prep and delivers big comfort.
It’s perfect for feeding a crowd, freezing for later, or bringing some Tex-Mex magic to an easy weeknight dinner.
Quick Recipe Overview
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 3 hours |
| Total Time | 3 hours 15 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Category | Casserole, Dinner |
| Cuisine | American, Tex-Mex |
| Best Season | All Year |
Why You’ll Love This Recipe
• Family favorite: Kids and adults both go back for seconds.
• Effortless cooking: Let the slow cooker do all the work while you relax.
• Cheesy comfort: Layers of melted cheddar make it irresistible.
• Perfect for leftovers: Reheats beautifully for lunch the next day.
• Customizable: Adjust the spice level, cheese type, or toppings to suit your taste.
Slow Cooker Taco Potato Casserole
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
Description
Slow Cooker Taco Potato Casserole is a cheesy Tex-Mex inspired comfort dish made with seasoned beef, shredded hash browns, and melted cheddar. It is easy to prepare, family-friendly, and perfect for busy weeknights or gatherings.
Ingredients
- 1½ to 2 lbs lean ground beef
- 2 tablespoons dried minced onions
- 2½ teaspoons minced garlic
- 1 teaspoon seasoned salt
- ¼ teaspoon black pepper
- Two 20 oz bags refrigerated shredded hashbrowns
- 3 cups shredded cheddar cheese, divided
- 1 can (10 oz) mild diced tomatoes with green chiles
- 1 can (10.5 oz) condensed cheddar cheese soup
- ¾ cup sour cream
- 1 packet (1 oz) taco seasoning
Instructions
1. In a large skillet, cook ground beef with minced onions and garlic over medium heat until browned. Drain excess grease.
2. Add seasoned salt and black pepper to the beef and stir to combine. Transfer to a slow cooker.
3. Add shredded hashbrowns, 2 cups of cheddar cheese, diced tomatoes with green chiles, cheddar cheese soup, sour cream, and taco seasoning. Gently stir until well mixed.
4. Spread the mixture evenly and top with the remaining 1 cup of shredded cheese.
5. Cover and cook on high for 2½ to 3 hours or on low for 4 to 6 hours, until potatoes are tender and the casserole is hot and bubbly.
6. Serve warm with optional toppings like diced tomatoes, green onions, or extra sour cream.
Notes
Use a large 6-quart slow cooker since the mixture fills it nearly to the top. For a spicier version, use hot taco seasoning or add diced jalapeños. You can prepare the mixture the night before and refrigerate it until ready to cook. Leftovers reheat perfectly in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Casserole, Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 663
- Sugar: 5g
- Sodium: 1529mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 0.4g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 43g
- Cholesterol: 146mg
Ingredients
- 1½ to 2 lbs lean ground beef
- 2 tablespoons dried minced onions
- 2½ teaspoons minced garlic
- 1 teaspoon seasoned salt
- ¼ teaspoon black pepper
- Two 20 oz bags refrigerated shredded hash browns
- 3 cups shredded cheddar cheese, divided
- 1 can (10 oz) mild diced tomatoes with green chiles
- 1 can (10.5 oz) condensed cheddar cheese soup
- ¾ cup sour cream
- 1 packet (1 oz) taco seasoning
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Ground Beef | Use lean beef for less grease and a cleaner flavor. |
| Hash Browns | Shredded hash browns work best, but diced can add extra texture. |
| Cheese | Use freshly shredded cheddar for the best melt and creaminess. |
| Taco Seasoning | Choose low-sodium or homemade for better control over flavor. |
| Tomatoes with Green Chiles | Adds a mild heat and keeps the casserole moist. |
| Sour Cream | Gives richness and balances the spice. |
Step-by-Step Instructions
- Brown the Beef: In a large skillet, cook ground beef with dried onions and garlic over medium heat until browned. Drain excess grease.
- Season: Add seasoned salt and black pepper to the meat, stirring well to combine. Transfer to your slow cooker.
- Combine Ingredients: Add shredded hash browns, 2 cups of cheddar cheese, diced tomatoes, cheese soup, sour cream, and taco seasoning. Gently stir until everything is evenly mixed.
- Top and Cook: Spread the mixture evenly in the slow cooker, then sprinkle the remaining 1 cup of cheese on top.
- Slow Cook: Cover and cook on high for 2½ to 3 hours, or on low for 4 to 6 hours, until the potatoes are tender and the casserole is hot and bubbly.
- Serve: Scoop into bowls and add your favorite toppings like diced tomatoes, green onions, or extra sour cream.
Helpful Tips
• Use a large slow cooker, since the mixture fills it close to the top.
• For extra flavor, try fiesta nacho cheese soup instead of regular cheddar soup.
• Stir gently halfway through cooking for even heat distribution.
• Leftovers can be reheated in the microwave or oven without losing flavor.
Expert Tips for the Best Results
• Choose a good slow cooker: A 6-quart size works best for this amount.
• Make it spicy: Add diced jalapeños or hot taco seasoning for a kick.
• Add veggies: Mix in corn or bell peppers for extra texture and color.
• Finish with toppings: Guacamole, salsa, or hot sauce make every bite pop.
Recipe Variations
• Taco Chicken Casserole: Swap beef for shredded chicken and use cream of chicken soup.
• Loaded Potato Version: Add crispy bacon bits and green onions on top.
• Vegetarian Twist: Use meatless crumbles or black beans instead of beef.
• Breakfast Style: Mix in scrambled eggs and serve with salsa for a brunch option.
Make Ahead & Freezer Tips
You can prepare the mixture up to 24 hours in advance and refrigerate it. When ready to cook, simply transfer it to the slow cooker. To freeze, portion into airtight containers and freeze for up to 2 months. Thaw overnight before reheating.
Serving Suggestions
Serve with a side of warm tortillas, a green salad, or refried beans. This casserole also pairs beautifully with a drizzle of sour cream or a scoop of guacamole on top.
If you love cozy slow cooker dinners like this one, you’ve got to try my Crock Pot Taco Hash Brown Casserole next. It’s another cheesy, flavor-packed dish with golden potatoes, seasoned beef, and all your favorite taco toppings — perfect for busy nights when you need something hearty and satisfying.
Pairing Ideas
Enjoy with a refreshing lime margarita, a cold beer, or even a glass of iced tea. For sides, think fresh pico de gallo or Mexican-style street corn.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in the microwave until warm. Add a sprinkle of cheese before reheating to revive that melty goodness.
Frequently Asked Questions (FAQs)
1. Can I use frozen hash browns?
Yes, just thaw them first to avoid extra moisture.
2. Can I substitute the beef?
Ground turkey or chicken work well too.
3. How spicy is this recipe?
It’s mild, but you can increase heat with spicier diced tomatoes or jalapeños.
4. Can I double the recipe?
Yes, but use an 8-quart slow cooker and add 30 extra minutes to the cooking time.
5. Can I make it ahead?
Yes, assemble everything the night before and refrigerate.
6. Can I add beans?
Absolutely, black beans or pinto beans add extra texture and flavor.
7. How do I make it creamier?
Add an extra scoop of sour cream or a splash of heavy cream before cooking.
Nutrition Info
| Serving Size | 1 serving |
|---|---|
| Calories | 663 |
| Protein | 43g |
| Carbohydrates | 47g |
| Fat | 34g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 1529mg |
| Cholesterol | 146mg |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Slow Cooker Taco Potato Casserole takes all the best parts of taco night and wraps them into one cheesy, comforting dish. It’s hearty, flavorful, and perfect for busy weeknights or family gatherings. Every bite brings the perfect balance of Tex-Mex spice, creamy potatoes, and melted cheese – a guaranteed hit for anyone around your table.
