Crockpot Taco Casserole
Crockpot taco casserole is a slow cooker dinner with seasoned ground beef, frozen diced potatoes, cheddar cheese soup, salsa, and shredded cheese cooked until tender and gooey. Perfect for Taco Tuesday, busy weeknights, using leftover taco meat, or when you want something different for Mexican night the whole family will love. Ready in 2-3 hours on low, it feeds 6 people and costs under $15 using simple ingredients.
I know you must be thinking “another taco recipe?!?” but I do love me some tacos. And pretty much all Mexican food so, yes here’s another one you will love!
It’s super easy, you can use any leftover crockpot taco meat, and the crockpot does all the work! Seasoned ground beef, mixed with frozen diced potatoes, cheddar cheese soup, salsa, and shredded cheese, and ready when you’re ready to eat since it cooks on low for a few hours.
Perfect for meal prep on busy weeks, the whole family loves it, and the ingredients are simple, pantry staples. Yes, I have diced potatoes in my freezer, but they are usually for breakfast.
Start grabbing things out of your pantry and whip this up today. No need to wait for Taco Tuesday or Cinco de Mayo!
More Crockpot Casseroles
- 4 Ingredient Chicken and Stuffing – Dump-and-go comfort food classic
- Crockpot Shepherd’s Pie – Hands-off with creamy potato topping
- Crockpot Marry Me Chicken – Creamy sun-dried tomato sauce
- Crockpot Garlic Steak Bites – Tender beef in herb butter
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground Beef – Use lean ground beef. Substitute ground turkey, chicken, or pork if you prefer.
- Seasoning – Use a 1-ounce packet or make homemade taco seasoning for better flavor.
- Potatoes – Use frozen, diced potatoes like you would use for hash or breakfast. I recommend the kind with diced onions and peppers already mixed in. Hash browns, tater tots, or sweet potatoes work too!
- Soup – Use the condensed cheddar cheese soup. Substitute cream of onion or the spicy nacho cheese if you can find it.
- Salsa – Red or green salsa both work. Use your favorite brand or make it homemade.
- Cheese – Shredded Mexican blend or cheddar work the best. Use pepper jack to make it even spicier.
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How To Make Crockpot Taco Casserole
- Brown ground beef in a large skillet over medium-high heat until no longer pink. Drain excess fat.
- Add water or broth, garlic, and taco seasoning to the beef. Cook over medium-high heat for 1-2 minutes, stirring occasionally.
- Transfer the beef mixture to the slow cooker. Add frozen, diced potatoes, condensed cheese soup, salsa, and half the shredded cheese. Stir to combine everything evenly.
- Cover and cook on low for 2-3 hours until the potatoes are tender. Before serving, sprinkle the remaining cheese on top. Cover for 5 minutes until melted. Garnish with fresh cilantro and sliced green onions.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container or cover tightly with plastic wrap for up to 3 days.
Reheating: Warm in the microwave in 1-minute intervals until heated through. You can also reheat on the stovetop over medium heat, stirring occasionally.
Freezer: Prep the recipe but don’t cook it. Place the uncooked mixture in a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking in the slow cooker.
Make-Ahead: Use leftover taco meat for easier prep. Brown beef the night before and refrigerate, then add everything to the slow cooker in the morning for dinner that night!
Variations
- Use Leftover Taco Meat: Skip browning beef and use leftover seasoned taco meat. This saves time and cleanup.
- Add Vegetables: If your potatoes don’t include onions and peppers, add 1 small diced onion when browning the beef.
- Spicier Version: Top with diced green chiles instead of green onions for extra heat. Use hot salsa.
- Different Protein: Use ground turkey, chicken (use chicken taco seasoning), or pork instead of beef for lighter options.
- Sweet Potato Version: Use frozen sweet potato cubes instead of regular potatoes for different flavor and nutrition.
- Extra Cheesy: Use 2 cans of cheese soup or add cream cheese to the mixture for ultra-creamy texture.
Frequently Asked Questions
Frozen potatoes work best because they’re already partially cooked. Fresh potatoes would need much longer cooking time and might not get tender evenly.
Yes! Cook on high for 1-1.5 hours instead of low for 2-3 hours. Watch it closely. The high heat can dry it out faster. If it is too dry, add 1/2 cup beef broth and stir.
Absolutely! This is a great way to use up leftovers. Skip browning the beef and just add cooked taco meat to the slow cooker.
Use cream of onion soup, cream of chicken soup, or substitute 1 cup heavy cream mixed with 1 cup shredded cheese.
Freeze the uncooked mixture for up to 3 months. Thaw overnight and cook in the slow cooker. Don’t freeze cooked casserole because the potatoes get too mushy.
The potatoes should be tender when you poke them with a fork and the cheese is melted all the way through. This takes 2-3 hours on low.
You can if your slow cooker is large enough (6-quart minimum). The cooking time might increase by 30 minutes to 1 hour.
Recipe Tips & Tricks
- Use frozen potatoes with onions and peppers already mixed in. This saves prep time and adds flavor.
- Skip the meat and add pinto or black beans for a vegetarian option.
- Brown the beef well and drain excess fat. Too much makes the casserole greasy.
- Cook the taco seasoning with the beef for 1-2 minutes so the spices mix with the meat.
- Check at 2 hours on low. Different slow cookers cook at different rates and yours might be faster or slower.
- Don’t skip the water or broth when cooking the taco seasoning. It makes a sauce that keeps everything moist.
- Garnish just before serving. Fresh cilantro and green onions add color and fresh flavor.
- Serve with classic taco toppings. Sour cream, guacamole, and salsa are great options.
This crockpot taco casserole recipe is full of hearty vegetables, tender potatoes, and taco flavors. Serve with your favorite toppings!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Crockpot Taco Casserole Recipe
Ingredients
- 1 pound ground beef lean (93/7)
- 1 cup beef broth
- 1 ounce taco seasoning
- 1 teaspoon minced garlic
- 30 ounces diced potatoes frozen (I like the ones with peppers and onions)
- 10.5 ounces condensed cheese soup
- 1 cup salsa
- 2 cups Monterey Jack cheese shredded
Instructions
- In a large skillet, brown the ground beef over medium heat until no longer pink. Drain excess liquid.
- Add 1 cup of water, minced garlic, and taco seasoning. Cook for 1-2 minutes while stirring.
- To a slow cooker, add the ground beef mixture, frozen potatoes, cheese soup, salsa, and ½ the shredded cheese. Stir to mix.
- Cover and cook on low for 2-3 hours.
- Before serving, add the remaining cheese and cover for 5 minutes to melt.
- Serve with fresh chopped cilantro or sliced green onions.
Notes
- Use frozen potatoes with onions and peppers already mixed in. This saves prep time and adds flavor.
- Brown the beef well and drain excess fat. Too much makes the casserole greasy.
- Cook the taco seasoning with the beef for 1-2 minutes so the spices mix with the meat.
- Check at 2 hours on low. Different slow cookers cook at different rates and yours might be faster or slower.
- Don’t skip the water or broth when cooking the taco seasoning. It makes a sauce that keeps everything moist.
- Garnish just before serving. Fresh cilantro and green onions add color and fresh flavor.
- Serve with classic taco toppings. Sour cream, guacamole, and salsa are great options.
Nutrition
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