Slow Cooker Taco Potato Casserole

4.75 from 62 votes

Slow Cooker Taco Potato Casserole is loaded with beef, potatoes and cheese and full of taco flavor.

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 643kcal

Author: Wendy

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.