potato taco casserole

potato taco casserole

Certainly! Below is a recipe for a delicious Crock-Pot Beefy Potato Taco Casserole:


  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning mix
  • can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 can (15 oz) diced tomatoes, drained
  • can 3 oz diced green chilies, drained
  • 1 package (30 oz) frozen tater tots or hash browns
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
    Optional toppings: diced tomatoes, sliced green onions, chopped cilantro, salsa, or sour cream


In a large skillet, cook the ground beef over medium-high heat until browned, breaking it apart with a spoon as it cooks. Drain any excess grease.

Add the chopped onion and minced garlic to the cooked beef, and sauté for an additional 2-3 minutes until the onions are softened.

Stir in the taco seasoning mix and follow the instructions on the packet for the appropriate amount of water. Typically, it’s about 3/4 cup of water for one packet.

Add the condensed cream of mushroom soup, sour cream, diced tomatoes, and diced green chilies to the beef mixture. Stir everything together until well combined. Season with salt and pepper to taste.

In your Crock-Pot, layer half of the frozen tater tots or hash browns at the bottom.

Pour half of the beef mixture over the tater tots or hash browns.

Sprinkle half of the shredded cheddar cheese over the beef mixture.

Repeat the layers: tater tots or hash browns, beef mixture, and shredded cheddar cheese.

Cover the Crock-Pot and cook on low heat for 3.5 to 4.5 hours or on high heat for 1.5 to 2.5 hours until the potatoes are cooked through and the casserole is hot and bubbly.

Once cooked, you can serve the Beefy Potato Taco Casserole with your favorite toppings, such as diced tomatoes, sliced green onions, chopped cilantro, salsa, or additional sour cream.

Enjoy your tasty Crock-Pot Beefy Potato Taco Casserole!

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