Slow Cooker Cheesy Taco Potato Casserole
This Slow Cooker Cheesy Taco Potato Casserole is a hearty slow cooker dinner recipe made with seasoned ground beef, tender sliced potatoes, creamy sour cream, Rotel tomatoes, taco seasoning, and plenty of melted cheddar cheese.
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This family-friendly casserole is perfect for weeknight dinners, casual gatherings, and game day parties. Since everything cooks slowly while you go about your day, it’s a great recipe for busy families, meal trains, and potluck events.
If you love taco flavors, you’ll find more taco-inspired recipes here!
How to Make Slow Cooker Cheesy Taco Potato Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a large skillet over medium-high heat, add the ground beef. Season with the salt, pepper, and garlic powder.
2. Drain any excess grease.
3. Stir the taco seasoning and water into the cooked beef and simmer for 2–3 minutes until slightly thickened.
4. Add the tomatoes and sour cream to the beef mixture.
5. Lightly grease the slow cooker. Add a layer of sliced potatoes to the bottom.
6. Spoon a layer of the taco beef mixture over the potatoes and spread evenly.
7. Sprinkle a layer of shredded cheddar cheese.
8. Repeat the layers (potatoes, beef, cheese) until all ingredients are used, finishing with cheese on top.
9. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are tender when pierced with a fork.
10. Let sit for 10 minutes before serving to allow the casserole to set slightly.
Serve & Enjoy!
Important Recipe Notes
- Slice the potatoes as evenly and thinly as possible so they cook at the same rate and become tender throughout the casserole.
- Use Russet potatoes, it works best for this recipe cause they soften nicely during the long cooking time.
- Be sure to drain any excess grease from the ground beef to prevent the casserole from becoming too oily.
- Drain the Rotel tomatoes to avoid too avoid making the casserole watery.
- For the best melting and flavor, use freshly shredded cheddar cheese instead of pre-shredded cheese.
- Cooking times may vary depending on your slow cooker. Check the potatoes near the end of the cooking time and continue cooking if they are not fork-tender.
- Avoid lifting the lid frequently while cooking, as this releases heat and can increase the cooking time.
- Let the casserole rest for about 10 minutes before serving. This allows the layers to set and makes it easier to serve.
- You can add toppings such as sliced green onions, diced tomatoes, jalapeños, avocado, or crushed tortilla chips before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat until warmed through.
Slow Cooker Cheesy Taco Potato Casserole
Ingredients
- 2 pounds ground beef
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 packet taco seasoning
- ½ cup water
- 1 10 oz can Rotel tomatoes, drained
- 1 cup sour cream
- 2 pounds russet potatoes peeled and thinly sliced
- 1½ cups shredded cheddar cheese
Instructions
- In a large skillet over medium-high heat, add the ground beef. Season with the salt, pepper, and garlic powder.
- Drain any excess grease.
- Stir the taco seasoning and water into the cooked beef and simmer for 2–3 minutes until slightly thickened.
- Add the tomatoes and sour cream to the beef mixture.
- Lightly grease the slow cooker. Add a layer of sliced potatoes to the bottom.
- Spoon a layer of the taco beef mixture over the potatoes and spread evenly.
- Sprinkle a layer of shredded cheddar cheese.
- Repeat the layers (potatoes, beef, cheese) until all ingredients are used, finishing with cheese on top.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are tender when pierced with a fork.
- Let sit for 10 minutes before serving to allow the casserole to set slightly.
