Slow Cooker Beef Taco Casserole
This easy Beef Taco Casserole layers taco-seasoned ground beef, thin-sliced russet potatoes, tomatoes and cheese in the slow cooker. It needs just 15 minutes of prep before the slow cooker takes over and handles everything else. The potatoes become tender under the beef mixture while cheddar melts deliciously into the top layer.
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This slow cooker beef taco meat casserole has the comfort of scalloped potatoes with taco-seasoned beef worked between the slices. Rotel adds tomato and green chile flavor, while sour cream adds beautiful creaminess. It’s a tasty midweek meal idea.
If taco-style dinners are regulars in your kitchen, you might enjoy my Mexican Casserole or Enchilada Pie Casserole next. Baked Rolled Tacos are another good pick if you’re craving something crunchy. And if you have more ground beef to use, these Slow Cooker Sloppy Joes are always good.
Why You’ll Love It
- Slow cooker meal: After browning the beef, everything goes into the Crockpot and dinner pretty much cooks itself.
- South of the border flavors: Taco seasoning and Rotel give the beef a familiar taco-style base.
- More filling than tacos: The sliced potatoes make this a complete meal, so you don’t have to worry about taco shells, rice or chips.
- Even better the next day: The potatoes absorb more of the seasoned beef mixture in the refrigerator, and the leftovers reheat with a thicker texture.
Slow Cooker Ground Beef Taco Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Ground turkey option: Use ground turkey in place of beef. Add a small amount of oil to the skillet if needed while browning.
- Different cheese blend: Monterey Jack, Colby Jack or a Mexican cheese blend can replace cheddar.
- Greek yogurt option: Use plain Greek yogurt instead of sour cream. Use plain full-fat Greek yogurt in place of sour cream. Low-fat yogurt is more likely to split during the slow cooker time.
- Frozen potato shortcut: Frozen diced potatoes can replace sliced russets, though the casserole will have a chunkier texture and may cook faster.
- Make it spicy: Use hot Rotel, pepper jack cheese or sliced jalapeños.
- Add a corn layer: Add drained corn between the beef and cheese layers for a sweeter taco casserole.
- Queso topping: Spoon warm queso over servings for a saucier dish.
Slow Cooker Beef Taco Casserole
Equipment
- Slow Cooker 6-Quart
- Mandoline or Sharp Knife
Ingredients
- 2 pounds ground beef I used 80/20
- 1 package taco seasoning
- 1 teaspoon garlic powder
- 10 ounce can Rotel tomatoes drained
- 2 pounds russet potatoes peeled and thinly sliced
- 1 ½ cups cheddar cheese shredded
- ½ cup water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup sour cream
- Oil or nonstick cooking spray for greasing
Optional Garnishes
- Sour cream
- Fresh tomatoes chopped
- Cheddar or Mexican blend cheese shredded
- Cilantro
- Avocado sliced or chopped
- Jalapenos sliced
Instructions
- In a large skillet over medium-high heat, add the ground beef and season with the salt, pepper and garlic powder.
- Cook until browned, then drain off excess grease.
- Stir the water and taco seasoning into the cooked ground beef and simmer for 2 or 3 minutes until slightly thickened.
- Stir in the sour cream and tomatoes.
- Lightly grease your slow cooker and add a layer of thinly sliced potatoes.
- Spoon a layer of the taco beef mixture over the potatoes and spread it out evenly.
- Sprinkle in a layer of shredded cheddar.
- Repeat the potato, beef, cheese layers until all ingredients are used, finishing with a layer of cheese on top.
- Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours until the potatoes are fork-tender.
- Let it sit for 10 minutes before serving so the casserole sets slightly, then serve warm.
Notes
- Use a 6-quart slow cooker: A smaller slow cooker may make the layers too thick and extend the cook time.
- Check the center potatoes: The middle slices take longest to soften, so test those before turning off the slow cooker.
- Go easy on extra liquid: Drain the Rotel well because the potatoes release moisture as they cook.
Nutrition Information
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Kim’s Top Tips
- Cut the potatoes thin: Thick slices take much longer in the slow cooker. I wouldn’t go thicker than 1/8 inch because the center layers are the last to soften. Use a mandoline (I love this one!) for thin, even slices.
- Spread each layer evenly: Uneven potato layers can leave some slices firm while other areas cook down more.
- Rest before scooping: Letting the casserole stand for 10 minutes helps the cheese and potatoes settle and hold together better.
How to Store
- Storage: Store leftover beef taco casserole in an airtight container in the refrigerator and eat within 3 days.
- Refrigerator: Cool leftovers before sealing them. The potatoes will absorb more moisture as they sit.
- Freezing: Freeze portions for up to 2 months.
- Reheating: Reheat in the microwave or in a covered oven-safe dish until hot throughout.
Serving Suggestions
Serve this Crockpot ground beef casserole with potatoes with your preferred taco toppings and a simple side. Spicy Corn Salsa would be good spooned over the top, and Pico de Gallo adds fresh tomato flavor. A pitcher of Pineapple Aqua Fresca would contrast nicely with the spice. And my Soft Pretzels would also be good for mopping up all the beefy, cheesy juices.
Ground Beef Taco Casserole with Potatoes FAQs
No, raw sliced potatoes can brown and release moisture if they sit too long before cooking. It’s better to slice the potatoes close to assembly.
The cheese touching the sides of the slow cooker can brown faster. Keep most of the cheese away from the very edge when layering.
Only if your slow cooker is large enough and the layers aren’t packed too deep. A deeper casserole will need more time for the potatoes in the middle to cook through.
