Taco Potato Casserole

why make this recipe

This Taco Potato Casserole is easy and filling. You can set it in a slow cooker and forget it until dinner. If you like casseroles, try a sweet option like the brioche French toast casserole recipe for a different meal idea.

introduction

This recipe mixes ground beef, frozen potatoes with peppers and onions, and cheese. It cooks in one slow cooker and needs little work. The flavors taste like tacos but the dish feels like a warm, cheesy potato bake.

how to make Taco Potato Casserole

1. Brown the ground beef with the minced garlic in a skillet. Drain if needed.
2. Put the browned meat into the slow cooker.
3. Add the frozen diced potatoes with bell peppers and onions.
4. Add the Velveeta cubes, 1 cup shredded cheese, and the taco seasoning.
5. Stir all ingredients so they mix. Top with the remaining shredded cheese.
6. Cook on high for 2–2 1/2 hours or on low for 4 hours. Stir once halfway through if you can.
7. When it finishes, stir well to mix the melted cheese through the casserole. Serve with your favorite toppings.

Ingredients :

• 1 pound ground beef
• 2 cloves garlic (minced)
• 28 oz frozen diced potatoes with bell peppers and onions
• 16 oz Velveeta (cut into small cubes)
• 2 cups shredded cheese
• 1 Taco Seasoning Mix Packet

Directions :

• Brown ground beef and garlic and add to slow cooker.
• Pour potatoes, Velveeta, 1 cup shredded cheese and taco seasoning.
• Stir all ingredients together and top with remaining shredded cheese.
• Cook on high for 2- 2 1/2 hours or low for 4 hours. (If you are able to, stir one time halfway through cooking.)
• Once finished cooking, stir to thoroughly incorporate cheese throughout. Serve with your favorite toppings.

how to serve Taco Potato Casserole

Serve hot from the slow cooker. Add toppings like sour cream, chopped cilantro, sliced green onions, diced tomatoes, or jalapeños. Put it over a bed of lettuce for a lighter plate or serve with warm tortillas.

how to store Taco Potato Casserole

Let the casserole cool to room temperature. Put leftovers in an airtight container. Store in the fridge for up to 3 days. Reheat in the microwave or in a low oven until hot. Do not leave out more than two hours.

tips to make Taco Potato Casserole

• Cut Velveeta into small cubes so it melts evenly.
• Use one cup of shredded cheese inside and one cup on top for better melt and browning.
• Stir once during cooking to help the cheese mix through.
• If your slow cooker runs hot, check it earlier to avoid overcooking.

variation (if any)

• Swap ground beef for ground turkey or cooked shredded chicken.
• Add a can of drained black beans for extra protein and fiber.
• For extra spice, add a diced jalapeño or a pinch of chili flakes.
• Use pepper jack cheese instead of part of the shredded cheese for a spicy kick.

FAQs

Q: Can I make this in the oven instead of a slow cooker?
A: Yes. Put everything in a baking dish, cover with foil, and bake at 350°F for about 45–60 minutes until hot and bubbly. Uncover and bake a few more minutes to brown the top.

Q: Can I use fresh potatoes instead of frozen?
A: You can, but cut them small and parboil or roast them first so they cook through in the same time.

Q: How do I keep it from getting watery?
A: Drain excess liquid from browned meat. Use less liquid toppings and avoid thawing frozen potatoes before cooking.

Q: Can I freeze the casserole?
A: Cooked casserole can be frozen in an airtight container for up to 2 months. Thaw in the fridge before reheating.

Q: Is this good for meal prep?
A: Yes. It reheats well and makes several servings, so it works for meal prep or a family meal.

Taco Potato Casserole

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 150 minutes
• Total Time: 165 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Omnivore

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Description

A hearty Taco Potato Casserole that combines ground beef, frozen diced potatoes with peppers and onions, and melted cheese, all cooked in a slow cooker for easy preparation.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 2 cloves garlic (minced)
• 28 oz frozen diced potatoes with bell peppers and onions
• 16 oz Velveeta (cut into small cubes)
• 2 cups shredded cheese
• 1 Taco Seasoning Mix Packet

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Instructions

1. Brown the ground beef with the minced garlic in a skillet. Drain if needed.
2. Put the browned meat into the slow cooker.
3. Add the frozen diced potatoes with bell peppers and onions.
4. Add the Velveeta cubes, 1 cup shredded cheese, and the taco seasoning.
5. Stir all ingredients so they mix. Top with the remaining shredded cheese.
6. Cook on high for 120–150 minutes or on low for 240 minutes. Stir once halfway through if you can.
7. When it finishes, stir well to mix the melted cheese through the casserole. Serve with your favorite toppings.

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Notes

Cut Velveeta into small cubes for even melting. If your slow cooker runs hot, check it earlier to avoid overcooking.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg