Slow Cooker Taco Beef and Cheesy Potato Casserole is a cozy, Tex‑Mex inspired crockpot meal that practically makes itself. Browned ground beef gets mixed with potatoes or hash browns, taco seasoning, cheddar cheese soup, sour cream, and shredded cheese, then cooks low and slow until the potatoes are tender and everything is oozy and cheesy.
A final layer of melted cheddar on top makes it extra irresistible, and you can finish each bowl with classic taco toppings like sour cream, salsa, and green onions. It’s family‑friendly, filling, and perfect for busy nights when you want big flavor with minimal effort.
Equipment
- 5–6 quart slow cooker / crockpot.
- Large skillet for browning ground beef.
- Cutting board and knife (for onion and potatoes, if using fresh).
- Measuring cups and spoons.
- Wooden spoon or spatula.
Ingredients
- 1 ½–2 lb (680–900 g) lean ground beef.
- 1 small onion, diced, or 2 tablespoons dried minced onion.
- 2–3 teaspoons minced garlic or 2 cloves, minced.
- 1–2 packets (about 2–4 tablespoons) taco seasoning, depending on how strong you like it.
- 2 bags (about 20 oz / 560 g each) refrigerated or frozen shredded hash browns OR about 28 oz diced potatoes.
- 1 can (10–10.5 oz / ~300 g) condensed cheddar cheese soup.
- ½–¾ cup (120–180 g) sour cream.
- 1 can (10 oz / 283 g) diced tomatoes with green chilies (like Rotel), undrained, optional but recommended.
- 3–4 cups (about 340–450 g) shredded cheddar cheese, divided.
- ½ teaspoon seasoned salt, or to taste (go light if taco seasoning is salty).
- ¼–½ teaspoon black pepper, to taste.
Optional toppings for serving: sour cream, salsa, pico de gallo, sliced green onions, jalapeños, diced tomatoes, cilantro, shredded lettuce, or crushed tortilla chips.
Instructions And Steps
Start by browning the ground beef in a large skillet over medium‑high heat, breaking it up with a spoon as it cooks. When it’s mostly browned, add the diced onion and minced garlic and continue cooking until the onion is softened and the beef is cooked through.
Drain off any excess grease so the casserole won’t be overly oily, then stir in 1 packet (or part) of the taco seasoning plus a splash of water and simmer for a minute or two to coat the beef well. Taste and adjust seasoning if needed, remembering you can add more taco seasoning later in the crockpot mixture.
Lightly grease the inside of the slow cooker, then add the shredded hash browns or diced potatoes. Pour in the cooked taco beef mixture on top of the potatoes.
Add the condensed cheddar cheese soup, sour cream, diced tomatoes with green chilies (if using), remaining taco seasoning, and about 2–3 cups of the shredded cheddar cheese to the crockpot. Gently stir everything together until the potatoes, beef, soup, sour cream, seasoning, and cheese are evenly combined; the slow cooker will be quite full.
Spread the mixture into an even layer, then place the lid on the slow cooker. Cook on low for about 4–6 hours, or on high for 2–3 hours, until the potatoes are tender and the casserole is hot and bubbly throughout.
During the last 20–30 minutes of cook time, sprinkle the remaining 1–1½ cups of cheddar cheese evenly over the top of the casserole. Cover again and let the cheese melt into a gooey, golden blanket on top.
Once the cheese on top is fully melted and the potatoes are soft when pierced with a fork, turn the slow cooker to warm. Give the casserole a gentle stir if you want the cheese more mixed in, or leave the top layer intact for that classic cheesy finish.
Spoon the taco beef and cheesy potato casserole into bowls and load each serving with your favorite toppings like sour cream, salsa, jalapeños, and green onions. Serve hot straight from the crockpot and enjoy.
Tips And Tricks
Choose lean ground beef or drain it very well so the final casserole is rich but not greasy. Browning the beef with onion and garlic builds flavor and prevents any bland, “boiled meat” taste.
If using frozen hash browns, there’s no need to thaw them first; just break up any large clumps before mixing so they cook evenly. For diced potatoes, try to keep pieces uniform so they become tender at the same time and don’t leave you with random firm bites.
Go easy on extra salt at the beginning because taco seasoning, cheddar soup, and cheese already contain salt; it’s easier to add more at the end than to fix an overly salty crockpot. If the mixture seems too thick or dry at any point, you can stir in a small splash of milk or broth to loosen it slightly.
Layer most of the cheese inside the casserole and reserve a generous amount for the top so you get both a creamy interior and that irresistible melted layer. Adding the final cheese near the end of cooking keeps it from overcooking or becoming rubbery.
Leftovers reheat well in the microwave or oven; add a small splash of milk or broth when reheating to keep the potatoes from drying out. This casserole also works well as a filling scooped into tortillas, over tortilla chips, or on top of lettuce for a loaded taco salad the next day.
Variations
Use shredded hash browns for a casserole that eats like cheesy taco hash brown bake, or swap in diced potatoes for a chunkier, homestyle feel. You can also mix half hash browns and half diced potatoes for extra texture.
Stir in extras like black beans, corn, or bell peppers along with the potatoes and beef to bulk up the casserole and add more color and fiber. For a creamier base, add a few ounces of cream cheese or some cottage cheese along with the cheddar soup and sour cream.
Change up the heat level by using hot Rotel, extra taco seasoning, or a pinch of cayenne if you like things spicy, or stick with mild seasoning and tomatoes for a more family‑friendly version. Finish each serving with crushed tortilla chips or Doritos on top for extra crunch and that “loaded nacho” vibe.
