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Crockpot cheesy taco potatoes with ground beef and melted cheese
Katie

Crockpot Cheesy Taco Potatoes

A creamy, cheesy, and flavor-packed crockpot meal featuring taco-seasoned beef, tender potatoes, and melty cheddar. Perfect for an easy weeknight dinner or cozy weekend feast.
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Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground beef
  • 2 packets 1 oz each taco seasoning, divided
  • 10.5 oz cream of chicken soup
  • 2 lbs frozen diced potatoes
  • 2 cups shredded cheddar cheese divided (freshly shredded preferred)
  • 10 oz Rotel drained
  • 1 small onion diced
  • 3 garlic cloves minced

Method
 

  1. Spray the inside of your crockpot with nonstick spray.
  2. In a skillet, brown the ground beef with the diced onion and minced garlic. Drain off any excess grease, then stir in one packet of taco seasoning.
  3. Transfer the seasoned beef mixture to the slow cooker. Add the frozen diced potatoes on top. Sprinkle the second taco seasoning packet over the potatoes. Add the drained Rotel and spoon in the cream of chicken soup. Top with half of the shredded cheddar. Stir everything together until combined.
  4. Cover and cook on LOW for 3 hours.
  5. Give the mixture a good stir, then add the remaining shredded cheddar. Cover again and cook for 10 more minutes, or until the cheese has melted and the mixture is creamy.
  6. Scoop and enjoy warm.

Notes

For best results, use freshly shredded cheddar cheese—it melts more smoothly than pre-shredded varieties. You can substitute ground turkey or chicken for a lighter version. Spice it up with a pinch of cayenne or chopped jalapeños if you like heat. Leftovers reheat beautifully!