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Slow Cooker Potato Taco Casserole
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Slow Cooker Potato Taco Casserole

Recipe by Julia Pacheco
4.7 from 23 votes
Course: MainCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

6

hours
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lb ground beef

  • 26 oz bag frozen hash browns

  • 1 cup Mexican style cheese

  • 1 can rotel

  • 1 tbsp minced garlic

  • 1/2 cup heavy cream

  • 2 tbsp taco seasoning

Directions

  • To a large pan on the stove over medium heat add in the ground beef, break the ground beef up and cook it through. Remove any excess grease from the pan.
  • Add the cooked ground beef into the slow cooker with the shredded hash browns, cheese, rotel, minced garlic, heavy cream, and taco seasoning stir well cook on LOW for 6 hours. Top with your favorite taco toppings.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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2 Comments

  1. Juliana from Michigan says:

    Loved the shredded potatoes in this. I added black beans too. Great recipe, thank you so much!

    Reply
  2. Katrina Phipps says:

    Thank you, Julia, for making my life so much easier. After having back surgery I needed quick and easy meals for dinner. Your recipes are all so tasty, I know my family will love them. I’ve printed out so many of them and put them in a binder and now I need a bigger binder! You came out with your cook book just in time or I’d have to get another binder.

    Reply