Crock Pot Beefy Potato Taco Casserole
Crock Pot Beefy Potato Taco Casserole is filled with a cheesy Mexican sauce, diced 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.
Servings: 8 servings
- 1 pound ground beef
- 2 cloves garlic minced
- 28 oz Diced Potatoes or 32 oz Hash browns
- 16 oz Velveeta cut into small cubes
- 2 cups shredded cheese
- 1 Taco Seasoning Mix Packet
Brown ground beef and garlic and add to slow cooker.
Pour potatoes, Velveeta, 1 cup shredded cheese.
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.
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