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Crockpot Cheesy Taco Potatoes

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Tender potatoes slow-cooked with seasoned ground beef, zesty taco spices, and smothered in melty, gooey cheese — this is the ultimate set-it-and-forget-it weeknight meal your whole family will go absolutely crazy for!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 482
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ lbs ground beef 80/20
  • 2 lbs russet potatoes peeled and diced into ¾-inch cubes, about 4 medium potatoes
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 packet taco seasoning 1 oz, divided
  • 1 can cream of mushroom soup 10.5 oz, undiluted
  • 1 can Rotel diced tomatoes and green chiles 10 oz, undrained
  • ½ cup low-sodium chicken broth
  • 2 cups sharp cheddar cheese freshly shredded, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional toppings: sour cream, green onions, jalapeños, cilantro, crushed tortilla chips, hot sauce

Method
 

  1. Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking the beef apart with a spoon, until the beef is browned and the onion is softened, about 7-8 minutes. Drain off any excess fat.
  2. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Season with salt, black pepper, and half of the taco seasoning packet (about 1 tablespoon). Stir to combine and remove from heat.
  3. Spray the inside of a 6-quart slow cooker with non-stick cooking spray. Add the diced potatoes to the bottom of the crockpot.
  4. Pour the cream of mushroom soup, undrained Rotel, and chicken broth over the potatoes. Sprinkle the remaining half of the taco seasoning over the top. Stir everything together until the potatoes are evenly coated.
  5. Spoon the browned beef and onion mixture evenly over the potato mixture in the slow cooker. Place the lid on and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are completely fork-tender.
  6. In the last 15-20 minutes of cooking, sprinkle 1 ½ cups of the shredded cheddar cheese evenly over the top. Replace the lid and allow the cheese to melt completely, about 10-15 minutes.
  7. Once the cheese is fully melted, gently stir everything together. Taste and adjust seasoning if needed. Serve in bowls topped with the remaining ½ cup shredded cheese and any additional toppings you like.

Nutrition

Calories: 482kcalCarbohydrates: 38gProtein: 31gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 92mgSodium: 874mgPotassium: 1024mgFiber: 3gSugar: 4gVitamin A: 420IUVitamin C: 14mgCalcium: 298mgIron: 4mg

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of chicken broth to keep the dish moist and creamy. Leftovers can be frozen for up to 2 months, though potato texture may soften slightly upon reheating.
Lighter swap: Substitute ground turkey or ground chicken for the ground beef to reduce the fat content and make this an even more nutritious weeknight meal. Be sure to season generously, as poultry is milder in flavor than beef.
Reduce sodium: Use a low-sodium cream of mushroom soup and low-sodium chicken broth to significantly cut the sodium in this recipe. You can also make your own taco seasoning at home to control exactly how much salt goes in.

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