Crockpot Taco Potatoes – Full Recipe
The complete printable recipe, plus finishing touches, easy variations, storage and answers to common questions.
By Amanda DavisOCT 21, 20263 MIN
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Ingredients
Instructions
- Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
- Add the halved potatoes to the slow cooker, sprinkle with half of the taco seasoning and the salt, toss to coat, and spread in an even layer.
- In a large skillet over medium-high heat, cook the ground beef and onion for 6 to 8 minutes, breaking up the meat, until no pink remains.
- Drain off the grease thoroughly.
- Stir in the garlic and the remaining taco seasoning and cook for about 1 minute, until fragrant.
- Spoon the beef evenly over the potatoes, then pour the Rotel with its juices and the beef broth over the top. Do not stir.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3½ to 4 hours, until the potatoes are fork-tender. Slow cookers vary, so start checking early.
- Gently fold everything together, scatter the cheese over the top, cover, and cook 10 to 15 minutes more, until melted. Serve with your favorite toppings.
The complete recipe is above. Below are the details that help it turn out well every time.
Recipe Notes
- Cooking times are a range. Slow cookers run hotter or cooler by brand. Go by fork-tender potatoes, not the clock.
- Slow cooker size. Written for 6 quarts. A fuller 5-quart pot needs the longer end of the range.
- Salt. Taco seasoning packets vary in sodium, so taste before adding more.
What to Serve With Crockpot Taco Potatoes
- A crisp green salad with lime vinaigrette or ranch
- Warm flour tortillas or tortilla chips for scooping
- Mexican street corn or a simple corn salad
- For game day, a tray of Cheesy Taco Sticks
For more hands-off dinners, try the Crock Pot Cowboy Casserole or this Crockpot Goulash.
Storage, Reheating and Freezing
Refrigerator. Refrigerate leftovers in an airtight container within 2 hours of cooking. They keep for up to 4 days.
Reheating. Microwave single portions for 1½ to 2 minutes, stirring halfway. For more, use a covered skillet over medium-low heat with a splash of broth. Avoid reheating in the slow cooker, which warms food too slowly.
Freezing. Freeze for up to 3 months. The potatoes soften a little after thawing, so it is best fresh. Thaw overnight in the refrigerator before reheating.
Tips for Success
- Keep the pieces the same size so they finish at the same time.
- Keep the potatoes on the bottom, in the liquid.
- Skip the extra water. The Rotel and broth are enough.
- Leave the lid alone. Every peek adds cooking time.
- Want a golden top? Spoon it into an oven-safe dish and broil for 2 to 3 minutes, watching closely.
Variations
- Beans or corn. Add 1 (15-ounce) can of black beans, drained and rinsed, or 1 cup of frozen corn with the beef.
- Extra creamy. Add 4 ounces of cubed cream cheese with the shredded cheese.
- More heat. Use Hot Rotel, cook a diced jalapeño with the onion, and finish with pepper jack.
- Oven-roasted instead. For crispy edges, try our oven-baked Cheesy Taco Potatoes, or pile the same flavors into Taco Stuffed Baked Potatoes.
- Toppings. Sour cream, parsley or cilantro, green onions, salsa, jalapeños, avocado, black olives or crushed tortilla chips.
Frequently Asked Questions
Do I have to brown the ground beef first?
Yes. Browning adds flavor and lets you drain the grease. Raw ground beef cooked in a slow cooker clumps and leaves the dish greasy.
Do I need to peel the potatoes?
No. Baby Yukon Gold and red potatoes have thin skins that soften nicely, so just scrub them well.
Can I use frozen diced potatoes?
Yes. Use a 2-pound bag straight from the freezer. They cook faster than fresh potatoes, so start checking about an hour earlier.
Why are my potatoes still hard or mushy?
Hard potatoes usually mean large pieces or a lid lifted too often; keep cooking on HIGH and check every 30 minutes. Mushy potatoes come from small pieces, russets or overcooking.
Can I prep it the night before?
Yes. Brown and season the beef and refrigerate it. Keep the halved potatoes covered with cold water in the refrigerator, then drain and pat dry before assembling.
Can I double the recipe?
Yes, in a 7- or 8-quart slow cooker. Keep it no more than two-thirds full and allow an extra 30 to 60 minutes.
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