Can I use frozen potatoes instead of fresh?

You can use frozen diced potatoes, but keep in mind they tend to release more water and get softer faster, so reduce the cooking time slightly and keep an eye on the casserole’s texture to avoid mushiness.

Is it possible to make this casserole vegetarian?

Absolutely! Swap the ground beef for seasoned cooked lentils or black beans. Use a vegetable-based cheese soup or make a quick cheese sauce from scratch. The taco seasoning and other ingredients keep the bold flavor intact.

Can I prepare this casserole ahead of time before slow cooking?

Yes! You can assemble all the ingredients in the Crockpot insert, cover it, and refrigerate overnight. When you’re ready, pop it into the slow cooker and adjust the cooking time accordingly—usually a bit longer than starting with a room-temperature crockpot.

Crockpot Beef Taco Casserole | Easy & Cozy Dinner Idea

Description

This Crockpot Beefy Potato Taco Casserole is a hearty and flavorful one-pot meal perfect for busy days. Combining seasoned ground beef, tender diced potatoes, creamy cheese soup, and a zesty taco twist, this slow-cooked casserole is topped with melted cheddar cheese for a comforting dish everyone will love.

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 (10.5 oz)
½ cup sour cream
1 tbsp taco seasoning
2½ cups cheddar cheese (shredded, divided)

Cook Mode Prevent your screen from going dark

Instructions

Brown the Beef: In a large skillet over medium-high heat, add ground beef, diced onion, and minced garlic. Cook until the meat is completely browned and the onions are softened. Drain off excess grease before transferring the mixture to the Crock Pot.
Combine Ingredients: Add diced potatoes, cheddar cheese soup, sour cream, taco seasoning, Rotel tomatoes with green chilies, and 2 cups of shredded cheddar cheese to the Crock Pot. Mix everything together until well combined.
Slow Cook: Cover the Crock Pot and cook on low for 4 hours or on high for 2 hours and 30 minutes, allowing the potatoes to become tender and flavors to meld.
Top with Cheese: Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of the casserole. Cover again and continue to cook for an additional 15 minutes until the cheese has melted.
Serve and Enjoy: Dish out the casserole and serve warm with your favorite toppings such as sliced jalapeños, chopped cilantro, diced tomatoes, or extra sour cream.

Notes

For extra flavor and texture, brown the ground beef until it develops a nice caramelized crust before adding to the slow cooker.
If you prefer a spicier casserole, use a hot taco seasoning or add a pinch of cayenne pepper when mixing the ingredients.
Enhance the Mexican flavor by topping the casserole with jalapeños, chopped cilantro, fresh diced tomatoes, or a dollop of sour cream.
Make sure to drain excess grease after browning the beef to prevent the casserole from becoming too greasy.
Using Rotel diced tomatoes with green chilies adds a subtle heat and extra flavor depth.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 630 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 80 mg