Crockpot Taco Casserole Recipe
Crockpot Taco Casserole with seasoned beef, frozen potatoes, cheese soup, and salsa. Set it and forget it comfort food!
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Servings: 8
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
Serving: 1 | Calories: 385kcal | Carbohydrates: 27g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1037mg | Potassium: 749mg | Fiber: 3g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 11mg | Calcium: 255mg | Iron: 3mg
