Crockpot Cheesy Taco Potatoes (Print-Friendly Version)
Cheesy crockpot potatoes blend with taco-seasoned beef, melted cheddar, and Rotel for an easy, flavorful meal.
# Ingredients You'll Need:
→ Main Ingredients
01 -
680 g ground beef
02 -
56 g taco seasoning, divided (2 packets, 28 g each)
03 -
200 g cheddar cheese, hand shredded, divided
04 -
298 g cream of chicken soup
05 -
1 small onion, diced
06 -
3 garlic cloves, minced
07 -
900 g diced, peeled potatoes, frozen
08 -
284 g Rotel tomatoes, drained
# How to Make It:
01 -
Spray the interior of a 6-8 litre crockpot with nonstick cooking spray.
02 -
In a large skillet over medium heat, cook ground beef with diced onion and minced garlic until beef is fully browned. Drain excess fat.
03 -
Add half of the taco seasoning to the browned beef mixture and combine thoroughly.
04 -
Transfer seasoned beef to the greased crockpot. Evenly distribute frozen diced potatoes over the beef. Sprinkle remaining taco seasoning over potatoes.
05 -
Top with drained Rotel tomatoes and cream of chicken soup. Sprinkle half the shredded cheddar cheese over the top.
06 -
Stir all contents gently to combine. Cover and cook on low for 3 hours.
07 -
Stir the contents well. Sprinkle remaining cheddar cheese over the mixture. Cover and cook an additional 10 minutes until the cheese is fully melted and creamy.
08 -
Spoon hot, cheesy taco potatoes into bowls and serve immediately.
# Extra Information:
01 -
Hand shredding cheddar cheese results in a creamier melt compared to pre-shredded cheese.