Slow Cooker Cheesy Taco Potato Casserole Recipe
This Slow Cooker Cheesy Taco Potato Casserole is a hearty, flavorful dish perfect for an easy weeknight meal. Ground beef is seasoned with taco spices, mixed with creamy sour cream and spicy Rotel tomatoes, then layered with thinly sliced russet potatoes and plenty of cheddar cheese. Slow cooked to perfection, this comforting casserole delivers a delicious fusion of cheesy and taco flavors with tender potatoes in every bite.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Ingredients
Meat Mixture
- 2 pounds ground beef
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 packet taco seasoning
- ½ cup water
- 1 (10 oz) can Rotel tomatoes, drained
- 1 cup sour cream
Potatoes and Cheese
- 2 pounds russet potatoes, peeled and thinly sliced
- 1½ cups shredded cheddar cheese
Instructions
- Cook the ground beef: In a large skillet over medium-high heat, add the ground beef and season with salt, pepper, and garlic powder. Cook until browned and no longer pink.
- Drain excess grease: Once the beef is cooked, carefully drain any excess grease from the skillet to prevent the casserole from becoming too oily.
- Add seasoning and simmer: Stir in the taco seasoning packet and ½ cup water. Let the mixture simmer for 2–3 minutes until slightly thickened, allowing the flavors to meld.
- Mix in tomatoes and sour cream: Add the drained Rotel tomatoes and sour cream to the beef mixture, stirring until well combined and creamy.
- Prepare the slow cooker: Lightly grease the inside of the slow cooker with cooking spray or butter to prevent sticking.
- Layer the casserole: Start by adding a layer of thinly sliced potatoes to the bottom of the slow cooker. Spoon a layer of the beef mixture evenly over the potatoes, then sprinkle a layer of shredded cheddar cheese on top.
- Repeat layers: Continue layering potatoes, beef mixture, and cheese until all ingredients are used, finishing with a final layer of cheddar cheese on top.
- Cook the casserole: Cover the slow cooker and cook on LOW for 5–6 hours or on HIGH for 3–4 hours. The casserole is done when the potatoes are tender and easily pierced with a fork.
- Let rest before serving: Once cooking is complete, let the casserole sit in the slow cooker uncovered for about 10 minutes. This allows it to set slightly and makes it easier to serve.
Notes
- For best results, slice the potatoes thinly and uniformly to ensure even cooking.
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- If you want extra spice, add chopped jalapeños or a dash of hot sauce to the beef mixture.
- Make sure to grease your slow cooker well to prevent the casserole from sticking.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the microwave or oven.
