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!
This was so simple, yet had such good flavor. Not overly spicy for my little ones.
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.