👉 TacoBeefCheesy Potato Casserole

🌮 Slow Cooker Taco Beef & Cheesy Potato Casserole 🧀

A hearty, cheesy, and flavor-packed comfort meal that’s perfect for busy weeknights!
This satisfying slow cooker casserole combines seasoned taco beef, hearty potatoes, black beans, and melted cheddar cheese into one delicious dish that the whole family will love.

📝 Ingredients:

  • 1 lb ground beef

  • 1 packet taco seasoning

  • 1 can (14.5 oz) diced tomatoes (with juice)

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 package (about 32 oz) frozen diced hash brown potatoes

  • 1 cup shredded cheddar cheese (plus extra for topping, optional)

  • 1/2 cup sour cream

  • Optional toppings:

    • Diced avocado

    • Sliced jalapeños

    • Chopped cilantro

    • Green onions

    • Crushed tortilla chips

👩‍🍳 Instructions:

  1. Brown the beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.

  2. Mix in flavors: Stir in taco seasoning, diced tomatoes (with juices), and drained black beans. Mix well and remove from heat.

  3. Prepare the base: Add frozen diced potatoes to the bottom of your slow cooker in an even layer.

  4. Layer it up: Spoon the beef and tomato mixture evenly over the potatoes.

  5. Cook it low and slow: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.

  6. Add the creamy cheesy finish: In the last 15–20 minutes of cooking, stir in sour cream and 1 cup shredded cheddar cheese. Mix until melted and creamy.

  7. Top & serve: Serve warm with your favorite toppings like avocado, jalapeños, cilantro, or extra cheese!

🍽️ Nutrition (Per Serving – approx. 6 servings):

  • Calories: 350

  • Fat: 15g

  • Carbohydrates: 25g

  • Protein: 25g

✅ 20 Helpful Tips for the Best Results:

  1. Use lean beef (90/10 or 93/7) to reduce excess grease.

  2. Preheat the skillet before browning meat for better caramelization.

  3. Add onion or garlic while browning the beef for extra flavor.

  4. Don’t thaw the potatoes before adding; frozen works best in the slow cooker.

  5. Try fire-roasted tomatoes for a smoky kick.

  6. For added spice, use hot taco seasoning or add a dash of cayenne.

  7. Drain and rinse black beans to reduce sodium.

  8. Add corn or bell peppers for extra color and texture.

  9. For a creamier dish, add cream cheese with the sour cream.

  10. Use a Mexican blend cheese for more complex flavor.

  11. Add cheese in the last 15–20 minutes so it doesn’t get overcooked.

  12. Spray your slow cooker with nonstick spray for easier cleanup.

  13. For crispy texture, top with crushed tortilla chips or bake a portion in the oven.

  14. Make it vegetarian by substituting beef with plant-based crumbles or extra beans.

  15. Use Greek yogurt instead of sour cream for a protein boost.

  16. Make it ahead—store components separately and assemble in the morning.

  17. Double the recipe for leftovers—this casserole reheats well!

  18. Add lime juice or zest for a fresh pop of flavor at the end.

  19. Stir gently when adding sour cream to avoid breaking the potatoes.

  20. Garnish with fresh herbs for color and brightness.

❓ 20 Frequently Asked Questions (FAQs)

1. Can I use fresh potatoes instead of frozen?
Yes! Dice them small and parboil for 5 minutes before adding.

2. Can I use ground turkey or chicken?
Absolutely. Ground turkey or chicken is a leaner alternative.

3. Can I make this in the oven instead of a slow cooker?
Yes, layer in a baking dish and bake at 375°F for 45–50 minutes.

4. How spicy is it?
It’s mild as written, but spice level depends on your taco seasoning.

5. Can I prep this the night before?
Yes! Brown the beef and assemble everything in the slow cooker insert, refrigerate overnight, then start cooking in the morning.

6. What can I substitute for sour cream?
Plain Greek yogurt or even softened cream cheese works well.

7. Can I freeze leftovers?
Yes, portion and freeze in airtight containers for up to 3 months.

8. Can I use a different kind of beans?
Yes! Pinto, kidney, or chili beans all work well.

9. Is it gluten-free?
Check that your taco seasoning and other packaged ingredients are certified gluten-free.

10. Can I cook it on high instead of low?
Yes, cook on HIGH for 3–4 hours if you’re short on time.

11. Can I add veggies?
Sure! Corn, zucchini, or bell peppers go great in this.

12. What slow cooker size is best?
A 6-quart slow cooker is ideal for this recipe.

13. Can I skip the cheese?
You can, but it won’t be as creamy. Consider adding a dairy-free cheese substitute if needed.

14. What can I serve with this?
A side salad, tortilla chips, or Mexican street corn pairs well.

15. Can I add rice?
Yes, but cook the rice separately and mix it in before serving.

16. How do I make it crispier on top?
Transfer to an oven-safe dish and broil for 3–5 minutes before serving.

17. Can I use Rotel instead of plain diced tomatoes?
Definitely—for extra heat and flavor.

18. How long will leftovers keep?
Up to 4 days in the fridge.

19. Can I cook it overnight?
Yes, on low setting. Consider using a programmable slow cooker to switch to “warm” after cooking.

20. Do I need to stir it during cooking?
Nope! Set it and forget it—no stirring required.

 

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