Slow Cooker Potato Taco Casserole
This slow cooker potato taco casserole is a cheesy, Tex-Mex inspired comfort dish with layers of potatoes, beef, and bold taco seasoning.
Ingredients
- 1 lb ground beef
- 26 oz bag frozen hash browns
- 1 cup Mexican style cheese
- 1 can rotel
- 1 tbsp minced garlic
- ½ cup heavy cream
- 2 tbsp taco seasoning
Instructions
- 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.
Nutrition
Calories: 531kcal | Carbohydrates: 32g | Protein: 25g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 325mg | Potassium: 868mg | Fiber: 3g | Sugar: 3g | Vitamin A: 688IU | Vitamin C: 21mg | Calcium: 223mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
Loved the shredded potatoes in this. I added black beans too. Great recipe, thank you so much!
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.