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