Crockpot Cheesy Taco Potatoes

Ingredients

• 1.5 lb Ground beef
• 1 oz Taco seasoning (Use two 1-ounce packets; divided.)
• 2 cup Cheddar cheese (Hand-shredded; divided. The author recommends shredding it yourself rather than using pre-shredded cheese.)
• 10.5 oz Cream of chicken soup
• 1 Onion (Small, diced.)
• 3 cloves Garlic (Minced.)
• 2 lb Potatoes (Diced, peeled, and frozen. Do not thaw first.)
• 10 oz Rotel (Drained.)
• Nonstick cooking spray (For coating the crockpot.)

Steps

1. 1

   Coat the crockpot with nonstick cooking spray.

2. 2

   In a large skillet, brown the ground beef with the diced onion and minced garlic. Drain the fat, then season the beef mixture with one packet of taco seasoning.

3. 3

   Transfer the seasoned beef mixture to the greased crockpot.

4. 4

   Add the frozen diced potatoes over the beef. Do not thaw the potatoes first; they are intended to cook from frozen so they hold their shape.

5. 5

   Sprinkle the remaining packet of taco seasoning over the potatoes.

6. 6

   Add the drained Rotel and the cream of chicken soup.

7. 7

   Sprinkle the shredded cheddar cheese over the top, then stir everything together.

8. 8

   Cover the crockpot and cook on LOW for 3 hours.

9. 9

   Stir everything thoroughly, then add the remaining shredded cheese. Cover again and cook for 10 more minutes, or until the cheese is melted and the mixture is creamy.

10. 10

    Serve hot and enjoy.

Notes

Fresh potatoes may be used instead of frozen: dice them small and expect a slightly longer cooking time, checking for tenderness before serving. A 7-quart crockpot is recommended in the body excerpt.

Nutrition per serving

• main
• slow-cooked
• crockpot
• Tex-Mex-inspired
• comfort food
• family-friendly
• game day