How to Make Crockpot Taco Potatoes

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Here is everything that goes into the pot, plus the few details that decide whether your slow cooker taco potatoes come out tender or mushy.

Ingredients You'll Need

Makes 6 servings in a 6-quart slow cooker.

• 2 pounds baby Yukon Gold potatoes, halved (quarter any larger than 1½ inches)
• 1 pound lean ground beef (85/15 or 90/10)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (1-ounce) packet taco seasoning, divided
• 1 (10-ounce) can Rotel diced tomatoes and green chiles, undrained
• ½ cup low-sodium beef broth
• ¼ teaspoon salt
• 2 cups (8 ounces) shredded sharp cheddar or Mexican-blend cheese
• Nonstick cooking spray
• Optional toppings: sour cream, chopped fresh parsley or cilantro, sliced green onions, salsa, sliced jalapeños, diced avocado

Ingredient Notes and Substitutions

Potatoes. Baby Yukon Golds hold their shape through hours of slow cooking and turn creamy inside, and their thin skins need no peeling. Baby red potatoes work the same way. Russets break down more; if you use them, cut them into 1-inch cubes.

Cut size. Halve the baby potatoes so the pieces are about 1 inch, and quarter any large ones. Pieces of the same size finish together; small bits turn to mush while big ones stay firm.

Ground beef. 85/15 or 90/10 gives flavor without a pool of grease. Ground turkey works too; brown it in a tablespoon of oil.

Taco seasoning. If you use a homemade blend, about 2½ tablespoons equals one packet.

Rotel. Choose Mild for kids or Hot for more heat. No Rotel? Use a 14.5-ounce can of petite diced tomatoes plus a 4-ounce can of diced green chiles, and cut the broth to ¼ cup.

Cheese. Sharp cheddar shredded from a block melts more smoothly than bagged, which is coated to stop clumping. Colby Jack and pepper jack also work.

Equipment Needed

• 6-quart slow cooker (5 to 7 quarts also works)
• Large skillet
• Colander or spoon for draining the beef
• Cutting board and chef's knife
• Measuring cups and spoons

Step-by-Step Instructions

1. Prep the slow cooker. Coat the inside with nonstick spray. Starchy potatoes stick to bare stoneware.
2. Season the potatoes. Add the halved potatoes, sprinkle with half the taco seasoning and the salt, toss, and spread evenly. They stay on the bottom, where they cook in the liquid.
3. Brown the beef and onion. In a large skillet over medium-high heat, cook them for 6 to 8 minutes, breaking up the meat, until no pink remains. Raw ground beef in a slow cooker turns gray and greasy; browning builds real flavor.
4. Drain it well. Spoon off the fat or use a colander. Leftover grease floats up and makes the cheese oily.
5. Season the beef. Stir in the garlic and the remaining taco seasoning and cook about 1 minute, until fragrant.
6. Layer and add the liquid. Spoon the beef over the potatoes, then pour the Rotel with its juices and the broth over the top. Do not stir. That is all the liquid you need, because the potatoes release moisture as they cook. More would make it soupy.
7. Slow cook until fork-tender. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3½ to 4 hours. Slow cookers vary, so start checking at the early end: a fork should slide into a potato from the center of the pot easily. Keep the lid on until then.
8. Add the cheese at the end. Gently fold everything together, scatter the cheese over the top, cover, and cook 10 to 15 minutes more, until melted. Added earlier, cheese can turn grainy and scorch on the sides. Serve with your favorite toppings.

Part 3 has the finishing touches, variations, storage and the complete printable recipe card.