Crock Pot Beefy Potato Taco Casserole

A hearty slow-cooker casserole layered with seasoned ground beef, tender potatoes, melty cheese, and zesty taco flavors. It’s an easy, comforting family dinner with plenty of cheesy goodness.

Ingredients

For the casserole:

1½ lbs (680 g) lean ground beef
2 lbs (900 g) Yukon Gold or russet potatoes, peeled and thinly sliced
1 small yellow onion, diced
2 cloves garlic, minced
1 packet taco seasoning (about 1 oz / 28 g)
1 cup salsa
1 can (10 oz / 284 g) diced tomatoes with green chiles, undrained
1 can (15 oz / 425 g) black beans, drained and rinsed
1 cup frozen corn
1 cup beef broth
1 cup sour cream
2 cups shredded Mexican-blend or cheddar cheese
½ cup shredded Monterey Jack cheese
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon ground cumin

Optional toppings:

Diced tomatoes
Sliced green onions
Fresh cilantro
Sliced jalapeños
Avocado
Sour cream
Extra salsa
Crushed tortilla chips

Directions

Prepare the beef:
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6–8 minutes, breaking the beef apart, until browned and the onion is softened.
Add garlic and seasoning:
Stir in the minced garlic, taco seasoning, cumin, smoked paprika, salt, and black pepper. Cook for another 1 minute.
Drain excess grease if necessary. Stir in the salsa and diced tomatoes with green chiles.
Prepare the Crock Pot:
Lightly grease a 6-quart slow cooker with cooking spray or a little oil.
Layer the potatoes:
Arrange about half of the sliced potatoes across the bottom of the Crock Pot. Try to keep the slices in a relatively even layer.
Add half of the seasoned beef mixture, followed by half of the black beans and half of the corn.
Repeat the layers with the remaining potatoes, beef mixture, black beans, and corn.
Pour the beef broth evenly around the edges and over the casserole. Avoid pouring too much directly over the top because you want the potatoes to steam and cook rather than become overly watery.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are completely tender.
Add the creamy layer:
Once the potatoes are tender, spoon sour cream over the top and gently spread it into an even layer.
Sprinkle the cheddar or Mexican-blend cheese and Monterey Jack evenly over the top.
Cover again and cook on LOW for another 15–20 minutes, or until the cheese is completely melted.
For a slightly browned cheese topping, transfer the casserole to an oven-safe dish and place it under the broiler for 2–3 minutes, watching carefully.
Let the casserole rest for 10 minutes before serving. Add your favorite toppings and serve warm.

Tips

Slice the potatoes thinly and evenly so they cook at the same rate.
Yukon Gold potatoes give the casserole a naturally creamy texture.
For extra heat, add diced jalapeños or a pinch of cayenne.
You can substitute ground turkey or chicken for the beef.
Don’t add the cheese at the beginning; it can become greasy or overcooked during the long slow-cooking time.
If your salsa is very thick, add an extra ¼ cup beef broth.

Nut information

This recipe naturally contains no tree nuts or peanuts.
Check packaged taco seasoning, salsa, cheese, and other processed ingredients for allergen statements if preparing for someone with a nut allergy.
For a completely nut-free meal, use products labeled according to your allergy requirements.

Nutrition estimate

Per serving, based on 8 servings:

Calories: approximately 520
Protein: 31 g
Carbohydrates: 43 g
Fat: 26 g
Saturated fat: 12 g
Fiber: 6 g
Sugar: 6 g
Sodium: approximately 950 mg

Q/S

Prep time: 25 minutes
Cook time: 5–6 hours on LOW or 3–4 hours on HIGH
Resting time: 10 minutes
Total time: About 5½–6½ hours
Servings: 8
Difficulty: Easy

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave until heated through. The casserole can also be frozen for up to 2 months, although the sour cream layer may change texture slightly after thawing.