Crock Pot Beefy Potato Taco Casserole
This Crock Pot Beefy Potato Taco Casserole combines seasoned ground beef, frozen diced potatoes with peppers and onions, tomatoes, taco seasoning, and melted shredded cheese for an easy, hearty slow cooker meal.
Equipment
- skillet For browning the ground beef and garlic.
- Crock pot For slow cooking the casserole.
- spoon For stirring the ingredients.
- colander For draining excess fat from the browned beef.
- measuring cups For measuring the shredded cheese.
Ingredients
- 1 pound ground beef
- 2 cloves garlic, minced
- 28 oz frozen diced potatoes with bell peppers and onions
- 1 can diced tomatoes
- 2 cups shredded cheese
- 1 packet taco seasoning
- salt and pepper to taste
Instructions
- Brown 1 pound of ground beef along with 2 cloves of minced garlic in a skillet over medium heat. Drain any excess fat.
- Transfer the beef to a crock pot. Add 28 oz of frozen diced potatoes, 1 can of diced tomatoes with juices, and taco seasoning. Stir in salt and pepper to taste.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes.
- About 30 minutes before serving, sprinkle 2 cups of shredded cheese on top and cover until melted.
- Once ready, serve the casserole warm and enjoy.
Notes
Brown and drain the ground beef before adding it to the crock pot. Cook on low for 6–8 hours or on high for 3–4 hours. Add the shredded cheese about 30 minutes before serving and cover until melted.