This Slow Cooker Taco Potato Casserole is a simple family-friendly meal. Made with ground beef, tender hash browns, and cheese, it’s perfect for busy weeknights.
My family is always a fan of Taco Tuesday, but sometimes I want something a little different, so that is where this recipe comes in. It’s quickly become our new favorite meal.
Are you looking for more taco-inspired slow cooker recipes like this one? If so, next time give his Slow Cooker Taco Mac and Cheese. And, if you want something a little different you can give this King Ranch Casserole With Beef a taste next time!
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Ingredients
This is an overview of the simple ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Ground beef – Ground turkey will also work for this recipe.
- Onion – I used a sweet onion, however, a yellow onion is also a great option for this recipe.
- Taco seasoning packet – We like to use the Taco Bell brand. Use your favorite for this crockpot beefy potato taco casserole.
- Black beans – Don’t forget to drain and rinse them first.
- Sweet corn kernels – I used canned however frozen will also work.
- Rotel tomatoes – Or a can of store-brand diced tomatoes with green chilies.
- Frozen hash browns – I used frozen diced potatoes, tater tots will also work.
- Cheese – I used cheddar cheese, Mexican blend, or Colby jack would also work.
- Your favorite taco toppings – Garnish this dish with your favorite taco toppings, like lettuce, black olives, sour cream, diced tomatoes, and crushed tortilla chips.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
- In a large skillet brown the ground beef and diced onions. Then drain the excess grease.
- Add the black beans, corn, taco seasoning, and diced tomatoes with green chilies to the skillet and mix.
- Layer in the slow cooker starting with potatoes, then beef mixture, and then cheese. Repeat until you have two full layers.
- Cook on low heat for 4-6 hours or until the potatoes are soft, and the cheese is fully melted. Garnish with your favorite toppings.
Hint: This casserole tends to stick, so I recommend that you grease your crockpot with nonstick cooking spray or butter for easy clean-up.
Storage
Storage – Store leftovers in an airtight container in the fridge for 3-4 days.
Freezing – While technically you can freeze the leftovers of this casserole, I’ve found that the potatoes are mushy when thawed. However, it can be frozen for up to three months if you don’t mind the texture change.
Reheating – Reheat the entire casserole in the oven at 350 degrees f, for 15 – 20 minutes. Or single servings the microwave for 1-2 minutes on 50% power.
Wendy’s Tips
- Instead of using diced potatoes, you can also use shredded hashbrowns, however, you will need to reduce the cooking time.
- Add a can of condensed cheddar cheese for an extra cheesy sauce
What To Serve With Slow Cooker Taco Potato Casserole
This casserole is on its own as a meal, however, you can also pair it with an easy dish side like this Instant Pot Mexican Rice. Along with a dessert like this Spanish Coffee Cake or Tres Leches Cake.
FAQs
Yes, you don’t need to cook the potatoes before you add them to the crockpot. Just add them in frozen.
Slow Cooker Taco Potato Casserole
Equipment
- large skillet
- 6 quart slow cooker
Ingredients
- 1 pound ground beef
- 1 onion diced
- 1 packet taco seasoning mix
- 15 ounces black beans drained and rinsed
- 15 ounces corn drained
- 10 ounces diced tomatoes with green chilies undrained
- 30 ounces frozen diced potatoes
- 2 cups shredded cheddar cheese
Instructions
- In a large skillet over medium heat, cook the ground beef and onion until it is browned and cooked through, about 5-7 minutes. Drain any excess fat.
- Stir in the taco seasoning mix, black beans, corn, and diced tomatoes with green chilies. Cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat.
- Grease the slow cooker insert with non-stick cooking spray.
- Arrange half of the frozen diced potatoes or tater tots in an even layer on the bottom of the slow cooker.
- Spread half of the meat and vegetable mixture over the potatoes.
- Sprinkle half of the shredded cheddar cheese on top of the meat mixture.
- Repeat the layers with the remaining potatoes, meat mixture, and cheese.
- Cover the slow cooker and cook on low heat for 4-6 hours, or until the potatoes are tender and the cheese is melted and bubbly.
- Once cooked, serve the taco potato casserole hot, topped with optional toppings such as shredded lettuce, chopped green onions, diced tomatoes, sour cream, salsa, or guacamole.
Notes
Nutrition
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I don’t think I’ve ever heard about this combination, but I’m glad you have it here. Definitely want to give it a try.
This is perfect and so easy! I’m looking for recipes like this because I’m a vegetarian but my husband and daughter are not. We could make a vegetarian version at the same time as the beef one with similar ingredients!
this recipe sounds great!
Can I just do this in the oven instead?
Yes, just bake at 350 for 25 to 30 minutes or until it is nice and bubbly.
Approximately how many does this serve?
It really depends on your serving sizes. But, it served my family of three for two full meals. So, I would say 4 to 6 depending on portions.
That is very helpful. I want to try this recipe for an upcoming gathering of 6 people. It sounds perfect. I’m also happy to know that I can make it ahead of time and freeze. Thank you!
Made this for dinner tonight and it was great. I was wondering if I were to mix this up in single serving containers, what would the heating instructions be? My MIL is currently battling cancer and I’m looking for easy things to fill her freezer with that she can just heat and eat.
If reheating from frozen I would reheat in the oven at 350 degrees for 20-25 minutes. If thawed 15 minutes. In the microwave I reheat on 50% power for about 5 minutes or until warm all the way through.
What can I use besides cheese soup?
Hey Cathy! You could use two velveeta sauce packets, or about 8 ounces of velveeta melted. Or, you could make a roux with 1 tablespoon butter, 1 tablespoon flour, and once that is browned slightly, you could stir in 1 cup of milk, and 3/4 – to 1 cup of your favorite shredded cheese to make your own cheese sauce.