Slow Cooker Taco Potato Casserole
Slow cooker taco potato casserole features your favorite Tex Mex flavors mixed with shredded hashbrown. This easy, family friendly meal is a satisfying variation to your standard taco night that can feed a crowd!
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Taco Tuesday is a thing in our house.
Honestly so is Taco Thursday, Taco Friday…
You get the idea.
Instead of just serving the standard fare, I like to- no NEED to- switch things up.
For my own mental health.
And this slow cooker taco potato casserole is a nice break from the standard taco night fare that has similar flavors but also has potatoes.
Potatoes make everything better.
So it’s a meat and potato Tex Mex variation that will satisfy the hungriest of appetites.
Ingredients
To make this you’ll need:
- Ground beef– Use lean ground beef so it is not too greasy and doesn’t cook down too much. You could also sub ground turkey or chicken for the beef.
- Seasonings– Dried minced onions, minced garlic, seasoned salt, ground black pepper, and a packet of taco seasoning
- Hashbrowns– Two 20 ounce packages of the refrigerated, shredded kind.
- Cheese– Shredded cheddar or a Mexican or taco blend
- Diced tomatoes– Canned mild diced tomatoes with green chiles.
- Condensed soup– Cheddar cheese soup. You could also spice it up with fiesta nacho cheese soup.
- Sour cream
How to Make
To make this slow cooker taco casserole with potatoes, sauté the ground beef, onion, and garlic in a large skillet set over medium heat.
Crumble the beef as it cooks and let it cook until it’s completely browned through.
Drain any excess grease off of the meat.
Season the drained beef with salt and pepper and add it to the bowl of the slow cooker.
Then add the hashbrowns, 2 cups of the shredded cheese, diced tomatoes, condensed soup, sour cream, and taco seasoning to the slow cooker.
Carefully stir until the mixture’s evenly combined and gently spread the mixture out.
Top it with the remaining shredded cheese.
Cover and cook on HIGH for 2 1/2 – 3 hours or on low for 5-6 hours.
Serve warm, with toppings of your choice, and enjoy!
Topping Ideas
You can use all the standard taco toppings on this casserole.
Our favorites include:
- salsa
- more sour cream
- cilantro
- guacamole or avocado slices
- jalapenos
- taco sauce
- tortilla chips
Storing Leftovers
Store leftovers in an airtight container or in the covered bowl of your slow cooker in the fridge for up to 4 days.
Reheat individual portions in the microwave or reheat the whole thing in the slow cooker until warmed through.
Tips and Tricks
- The slow cooker will be very full when you add all of the ingredients. Be careful when you stir!
- Use a large or extra large slow cooker slow cooker to make this recipe.
- As is, this casserole is mild. If you want it spicy, you can kick it up with fiesta nacho cheese soup or a zestier blend of the diced tomatoes with green chiles. You could also stir in a can of diced jalapenos.
Other Slow Cooker Taco Recipes
Slow cooker taco potato casserole is a filling variation on the classic dinner that easily feeds a crowd.
Make it and enjoy!
Looking for slow cooker taco recipes?
Try these:
If you’ve tried this SLOW COOKER TACO POTATO CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Taco Potato Casserole
Ingredients
- 1 1/2 - 2 lbs lean ground beef
- 2 tbsp dried minced onions
- 2 1/2 tsp minced garlic
- 1 tsp seasoned salt
- 1/4 tsp ground black pepper
- 2 20 oz bags refrigerated shredded hashbrowns
- 3 cups shredded cheddar cheese divided
- 1 10 oz can mild diced tomatoes with green chiles
- 1 10.5 oz can condensed cheddar cheese soup
- 3/4 cup sour cream
- 1 1 oz pkt taco seasoning
Instructions
- Add the ground beef, onion, and garlic to a large skillet set over medium heat. Cook, crumbling as you go, until completely browned through and the onions are tender.1 1/2 - 2 lbs lean ground beef, 2 tbsp dried minced onions, 2 1/2 tsp minced garlic
- Drain off any excess grease- then season the mixture with salt and pepper, stirring to combine. Transfer the ground beef to the bowl of your slow cooker.1 tsp seasoned salt, 1/4 tsp ground black pepper
- To the bowl of the slow cooker add the hashbrowns, 2 cups of shredded cheddar, tomatoes, soup, sour cream, and taco seasoning. Carefully stir until the mixture's evenly combined- the bowl will be FULL.2 20 oz bags refrigerated shredded hashbrowns, 3 cups shredded cheddar cheese, 1 10 oz can mild diced tomatoes with green chiles, 1 10.5 oz can condensed cheddar cheese soup, 3/4 cup sour cream, 1 1 oz pkt taco seasoning
- Spread the mixture out, then top with the remaining shredded cheese.
- Cover and cook on HIGH for 2 1/2 - 3 hours.
- Serve warm, with toppings of your choice, and enjoy!
Notes
- The slow cooker will be very full when you add all of the ingredients. Be careful when you stir!
- Use a large or extra large slow cooker slow cooker to make this recipe.
- As is, this casserole is mild. If you want it spicy, you can kick it up with fiesta nacho cheese soup or a zestier blend of the diced tomatoes with green chiles. You could also stir in a can of diced jalapenos.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
