Crockpot Taco Potatoes Dinner (Print Format)
Potatoes, beef, cheese, and spices slow-cooked to create a crowd-friendly, flavorful dinner staple.
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef, browned
02 -
24 oz baby potatoes, quartered
03 -
1/2 tsp salt
04 -
1/2 tsp pepper
05 -
1 tsp cumin
06 -
1 tsp dried cilantro
07 -
1 tsp garlic powder
08 -
1 tsp onion powder
09 -
2 tsp chili powder
10 -
1 tbsp minced garlic
11 -
10 oz can mild diced tomatoes with green chilies, drained
12 -
10 oz can condensed cheddar soup
13 -
1 1/2 cups Colby Jack cheese, shredded
14 -
Cilantro, dried or fresh, for garnish
# Steps:
01 -
In a skillet over medium-high heat, brown 1 lb of ground beef. Drain the grease well.
02 -
Quarter the baby potatoes and spray your slow cooker with cooking spray. Add the potatoes to the crockpot.
03 -
Add the browned ground beef, taco seasoning, minced garlic, drained diced tomatoes with green chilies, and condensed cheddar soup to the crockpot. Stir everything together well.
04 -
Cook on low for 6-8 hours, or until the potatoes are tender.
05 -
Stir in 1 cup of shredded Colby Jack cheese and top with additional cheese. Let it sit until the cheese is melted.
06 -
Top the dish with cilantro and serve with your favorite taco toppings such as sour cream and hot sauce.
# Tips:
01 -
Ground turkey can be used as a substitute for ground beef.
02 -
A homemade taco seasoning blend works well, or use a seasoning packet for convenience.
03 -
Shredded cheddar or Monterey Jack cheese can be used instead of Colby Jack.
04 -
To avoid spiciness, use mild diced tomatoes and green chilies. For extra heat, use a hot variety such as Hot Rotel.
05 -
Baby potatoes become tender in about 7 hours in most slow cookers.
06 -
Consider adding extras like chopped onion, drained black beans, or corn for variation.