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CROCK POT BEEFY POTATO TACO CASSEROLE
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4.35 from 181 votes

Taco Potato Casserole

Taco Potato Casserole is filled with a cheesy Mexican sauce, frozen potatoes with bell peppers, onions and ground beef! This simple, gluten free recipe will become a quick dinner the whole family can dig in and enjoy.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef, beef and potatoes, gluten free, taco casserole
Servings: 8 servings
Calories: 437kcal
Author: Allison Treadwell

Equipment

  • Slow Cooker 4 Qt or larger

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
US Customary - Metric

Instructions

  • Brown ground beef and garlic and add to slow cooker.
  • Pour potatoes, Velveeta, 1 cup shredded cheese and taco seasoing.
  • 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.

Video

Nutrition

Calories: 437kcal | Carbohydrates: 25g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1145mg | Potassium: 656mg | Fiber: 1g | Sugar: 5g | Vitamin A: 758IU | Vitamin C: 8mg | Calcium: 488mg | Iron: 2mg