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A plate of cheesy nachos topped with sour cream and diced tomatoes.
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Slow Cooker Beef Taco Casserole

This beef taco casserole layers taco-seasoned ground beef, sliced russet potatoes, Rotel, sour cream and cheddar in the slow cooker for a hearty dish that's perfect as a midweek dinner.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Dishes
Cuisine: Mexican Inspired
Servings: 6
Calories: 704kcal
Author: Kim Schob

Equipment

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.
    A skillet with cooked ground beef, diced tomatoes, sour cream, and seasoning.
  • Lightly grease your slow cooker and add a layer of thinly sliced potatoes.
    Thinly sliced raw potatoes arranged in a black slow cooker.
  • Spoon a layer of the taco beef mixture over the potatoes and spread it out evenly.
    Ground beef with diced tomatoes cooking in a black slow cooker.
  • Sprinkle in a layer of shredded cheddar.
    Shredded cheddar cheese topping a beef mixture in a slow cooker.
  • Repeat the potato, beef, cheese layers until all ingredients are used, finishing with a layer of cheese on top.
    Sliced potatoes topped with shredded cheddar cheese in a slow cooker.
  • 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.
    Sliced potatoes topped with melted cheddar cheese and diced tomatoes.

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

Calories: 704kcal | Carbohydrates: 32g | Protein: 37g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 312mg | Potassium: 1203mg | Fiber: 2g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 13mg | Vitamin D: 0.3µg | Calcium: 300mg | Iron: 5mg