Crockpot Taco Potatoes
Servings: 6 people
Ingredients
- 1 lb ground beef browned
- 24 oz bag baby potatoes quartered
- 1/2 tsp each salt and pepper
- 1 tsp each cumin, dried cilantro, garlic powder, onion powder
- 2 tsp chili powder
- 1 tbsp minced garlic
- 10 oz can mild diced tomatoes with green chilies drained
- 10 oz can condensed cheddar soup
- 1 1/2 cups Colby Jack cheese shredded
- Cilantro dried or fresh
Instructions
- Brown 1 lb of ground beef in a skillet over medium-high heat. Drain the grease well.
- Slice one bag of baby potatoes into quarters. Spray your slowcooker with cooking spray. Add the potatoes to the crockpot.
- Add the ground beef, taco seasoning, and the minced garlic. Add the drained diced tomatoes with green chilies with the can of cheddar soup.
- Stir everything together well. Cook on low for 6-8 hours.
- When you are ready to eat stir in 1 cup of shredded cheese and top it with a little bit more. Top with cilantro. Let it sit until the cheese is melted.
- Serve with any of your favorite taco toppings! I topped mine with sour cream and hot sauce.
Notes
See my Frequently Asked Questions section for more tips!
- Ground turkey could be used instead of the ground beef in this recipe.
- I like making a homemade blend of taco seasoning, but to save time you could use a taco seasoning packet instead.
- Instead of using Colby Jack cheese, shredded cheddar or Monterey Jack would also be good.
- To keep this from getting spicy I use a mild can of diced tomatoes and green chilies. You could use a can of Hot Rotel if you want it spicier.
- In my crockpot the baby potatoes are tender by 7 hours.
- You could add a chopped onion, drained black beans, or drained corn to this recipe.
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