Servings: 6
Prep Time: 20 minutes
Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
Total Time: About 5 hours 30 minutes
Ingredients
For the Taco Potato Dinner
2 pounds Yukon Gold or baby potatoes, cut into bite-size pieces
1 pound ground beef
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 packet taco seasoning, about 1 ounce
1 cup beef broth
1 can diced tomatoes with green chilies, about 10 ounces, drained slightly
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 cup cream cheese, softened
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
1/2 teaspoon cumin
For Topping
1/2 cup shredded cheddar cheese
1/2 cup sour cream
2 green onions, sliced
1 small tomato, diced
2 tablespoons fresh cilantro, chopped
1 jalapeño, thinly sliced, optional
1/2 cup sliced black olives, optional
Instructions
Prepare the Potatoes
Wash the potatoes thoroughly and cut them into bite-size pieces. You can leave the skins on for extra texture and flavor.
Try to cut the potatoes into similar-sized pieces so they cook evenly.
Brown the Ground Beef
Heat a large skillet over medium-high heat and add the olive oil.
Add the ground beef and chopped onion. Cook for about 6–8 minutes, breaking the beef apart with a wooden spoon, until the beef is browned and the onion becomes soft.
Add the minced garlic and cook for another 30–60 seconds.
Drain excess grease if necessary.
Season the Beef
Add the taco seasoning, cumin, smoked paprika, and black pepper to the browned beef.
Stir well so the seasoning coats the meat evenly.
Prepare the Creamy Mixture
In a bowl, combine the softened cream cheese and sour cream.
Mix until smooth.
Add about 1/2 cup of beef broth and whisk until the mixture becomes easier to pour.
This creates a creamy base that will combine with the taco-seasoned beef and potatoes during cooking.
Layer the Crockpot
Lightly grease the inside of the slow cooker.
Place about half of the potatoes on the bottom.
Add half of the seasoned ground beef mixture.
Add some of the diced tomatoes with green chilies.
Repeat with the remaining potatoes, beef, and tomatoes.
Add the Sauce
Pour the remaining beef broth around the edges of the slow cooker.
Pour the cream cheese and sour cream mixture over the top.
Do not stir everything aggressively. Keeping the layers relatively intact helps the potatoes cook evenly.
Slow Cook
Cover with the lid.
Cook on LOW for 5–6 hours or HIGH for 3–4 hours.
Cooking times can vary depending on the size of the potato pieces and the slow cooker.
The potatoes are ready when they can easily be pierced with a fork.
Add the Cheese
During the final 20–30 minutes of cooking, sprinkle 1 cup shredded cheddar and 1 cup Monterey Jack over the potatoes.
Cover again and allow the cheese to melt completely.
Check the Texture
Once the potatoes are tender, gently stir the mixture in the slow cooker.
Taste and adjust the salt and pepper if needed.
Avoid excessive stirring because very tender potatoes can break apart.
Add the Toppings
Turn off the slow cooker and let the dish rest for about 5 minutes.
Top with additional shredded cheddar cheese, sour cream, sliced green onions, diced tomatoes, fresh cilantro, and jalapeño if desired.
Serve
Serve the Crockpot Taco Potatoes hot directly from the slow cooker.
For a complete dinner, serve with a fresh green salad, avocado, corn, black beans, or a simple tomato-cucumber salad.
Nutrition Information
Approximate per serving, based on 6 servings and including the main ingredients but not all optional toppings:
Calories: 540–590 kcal
Protein: 29–33 g
Carbohydrates: 48–54 g
Fat: 27–31 g
Saturated Fat: 13–16 g
Fiber: 5–7 g
Sugar: 6–8 g
Sodium: 900–1,150 mg
Cholesterol: 85–100 mg
Nutrition values are estimates and can vary depending on the ground beef, cheese, taco seasoning, broth, potatoes, and toppings used.
Recipe Notes
Yukon Gold potatoes work especially well because they become creamy and tender without falling apart too easily.
Baby potatoes can also be used. Simply cut them into halves or quarters depending on their size.
For a richer taco flavor, add 1/2 teaspoon chili powder and another 1/2 teaspoon cumin.
For extra cheesy potatoes, increase the total cheese to 2 1/2–3 cups.
For a spicy version, add diced jalapeños, extra green chilies, cayenne pepper, or your favorite hot sauce.
For a lighter version, use lean ground beef, reduced-fat cheese, and light sour cream.
For extra vegetables, add diced bell peppers, corn, black beans, or chopped zucchini.
If using very lean ground beef, you may need a little extra olive oil when browning.
Do not add too much liquid to the slow cooker. The potatoes release moisture as they cook, and too much broth can make the finished dish watery.
If the sauce seems thin at the end, leave the lid slightly open and cook on HIGH for 10–15 minutes to allow some excess moisture to evaporate.
Q&A
Q: Can I use frozen potatoes?
A: Yes, but fresh potatoes generally give the best texture. If using frozen potatoes, cooking time may vary and the finished dish can be softer.
Q: Can I use chicken instead of ground beef?
A: Yes. Cooked shredded chicken can be substituted for the beef. You can also use ground chicken or turkey.
Q: Can I use ground turkey?
A: Yes. Ground turkey works very well with taco seasoning. Because it is leaner than beef, adding a little olive oil helps keep the meat flavorful.
Q: Can I prepare this the night before?
A: Yes. You can brown the beef and prepare the vegetables and sauce ahead of time. Refrigerate them separately and assemble the slow cooker when you’re ready to cook.
Q: Can I make this without cream cheese?
A: Yes. You can omit the cream cheese and increase the sour cream slightly, although the finished dish will be less creamy.
Q: Can I use only cheddar cheese?
A: Absolutely. Cheddar works very well by itself. Monterey Jack, Colby Jack, or a Mexican cheese blend can also be used.
Q: Why are my potatoes still hard?
A: Potato size, slow-cooker temperature, and the amount of liquid can all affect cooking time. Cut the potatoes into smaller, evenly sized pieces and continue cooking until fork-tender.
Q: Why did my potatoes become mushy?
A: They may have been cut too small or cooked for too long. Check them toward the lower end of the recommended cooking time and avoid stirring frequently.
Q: Can I make this spicy?
A: Yes. Add jalapeños, diced green chilies, cayenne pepper, chili flakes, or hot sauce according to your preferred heat level.
Q: Can I add beans?
A: Yes. Black beans or pinto beans are excellent additions. Add drained and rinsed canned beans during the final 30–45 minutes so they remain intact.
Q: Can I add corn?
A: Yes. Add about 1 cup of corn during the final hour of cooking.
Q: Can I freeze Crockpot Taco Potatoes?
A: You can freeze leftovers, but potatoes and creamy dairy sauces can change texture slightly after freezing and thawing. For the best texture, refrigerate leftovers instead.
Q: How long do leftovers last?
A: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Q: How should I reheat leftovers?
A: Reheat gently in the microwave or in a covered skillet over low heat. Add a small splash of broth or milk if the sauce has thickened too much.
Q: Is this recipe gluten-free?
A: It can be made gluten-free, but check the taco seasoning, broth, and other packaged ingredients carefully to ensure they are certified gluten-free.
Q: What are the best toppings?
A: Sour cream, cheddar cheese, green onions, tomatoes, cilantro, jalapeños, avocado, black olives, and fresh lime juice all work beautifully.
Q: Can I make this vegetarian?
A: Yes. Replace the ground beef with black beans, pinto beans, lentils, or a plant-based ground meat alternative. Use vegetable broth instead of beef broth.
Q: Can I make this in the oven instead?
A: Yes. Assemble the ingredients in a covered baking dish and bake at 190°C (375°F) until the potatoes are tender, then uncover and add the cheese during the final few minutes.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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