Can I use frozen potatoes in the Crockpot Beefy Potato Taco Casserole Recipe?

Frozen diced potatoes can release extra moisture and become mushy if cooked too long in the crockpot, so I recommend using fresh diced potatoes for the best texture. If you use frozen, reduce the cooking time and check occasionally.

What type of taco seasoning should I use?

I prefer a mild or medium taco seasoning that has a good blend of chili powder, cumin, and garlic powder. But feel free to customize with your preferred brand or homemade mix and adjust spices to your taste for heat and flavor.

Can I prepare this recipe without a crockpot?

Yes! You can assemble it in a baking dish, cover with foil, and bake at 350°F for about 1 hour or until potatoes are tender and cheese is melted. It won’t have exactly the same texture but still delicious with less wait time.

What toppings would you recommend?

I love fresh garnishes like diced tomatoes, sliced jalapeños, chopped cilantro, sour cream, and a squeeze of fresh lime. These brighten the rich casserole and add wonderful texture contrasts.

Beefy Potato Tacos: Hearty Crockpot Comfort Food

Description

A hearty and flavorful Crockpot Beefy Potato Taco Casserole combining ground beef, potatoes, cheddar cheese, and taco seasoning for a satisfying and easy-to-make meal perfect for busy weeknights.

Ingredients

Scale

Main Ingredients

1 lb ground beef (cooked)
1 yellow onion (diced)
2 tsp garlic (minced)
28 oz diced potatoes
1 can Rotel diced tomatoes and green chilies (10 oz)
1 can cheddar cheese soup (10.75 oz)
½ cup sour cream
1 tbsp taco seasoning
2½ cups cheddar cheese (shredded and divided)

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Instructions

Cook the Beef: In a large skillet over medium-high heat, add ground beef, diced onions, and minced garlic. Cook until the beef is completely browned and onions are softened, about 8-10 minutes. Drain off any excess grease to keep the casserole from becoming too oily.
Combine in Crockpot: Transfer the cooked beef mixture to the Crock Pot. Add diced potatoes, one can of Rotel diced tomatoes and green chilies (including liquid), cheddar cheese soup, sour cream, taco seasoning, and 2 cups of shredded cheddar cheese. Stir everything together until well combined.
Cook: Cover the Crock Pot and cook on low for 4 hours or on high for 2 hours 30 minutes until potatoes are tender and the casserole is hot and bubbly.
Add Cheese Topping: Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of the casserole. Cover again and cook for an additional 15 minutes on low or until the cheese has melted.
Serve: Serve warm with your favorite toppings such as sliced jalapeños, chopped cilantro, diced tomatoes, or a dollop of sour cream for added flavor and texture.

Notes

For extra flavor, brown the ground beef until it develops a caramelized crust before adding to the Crock Pot.
Add a pinch of cayenne pepper or use spicy taco seasoning to give the casserole an extra kick.
Top with fresh garnishes like jalapeños, cilantro, diced tomatoes, or sour cream to enhance the Mexican flavors.
To save time, pre-cooked or frozen diced potatoes can be used but adjust cook time accordingly.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 25 g
Saturated Fat: 13 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 23 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 80 mg