Crockpot cheesy taco potatoes are frozen diced potatoes slow cooked with seasoned ground beef, Rotel, and plenty of shredded cheese.

From the recipe collection of Tara Ippolito

If you love taco night but also love a hands off dinner, these crockpot cheesy taco potatoes are about to be on repeat. Everything cooks together in one slow cooker, making it perfect for busy days when you still want something warm, hearty, and family friendly.

This recipe is big on flavor without being fussy in the slightest bit. Its savory taco seasoned beef, soft potatoes, melty cheese, and a little kick from Rotel. It’s the kind of meal that works just as well for weeknights as it does for casual gatherings or game day.

Ingredients

Here’s everything you’ll need to make this delicious crockpot meal. You can find the full ingredients list along with measurements and instructions on the recipe card below.

7 QT Crock Pot- The perfect size for this recipe.
Ground Beef – Adds hearty, savory flavor and protein that makes the dish filling.
Taco Seasoning – Brings bold Tex-Mex flavor throughout every layer.
Chopped Onion – Adds subtle sweetness and depth as it cooks down.
Cream Of Chicken Soup- Adds a creaminess to the dish, adds flavor and helps the potatoes cook evenly.
Garlic – Enhances the savory flavor and boosts overall richness.
Frozen Diced Potatoes– Make this recipe easy while soaking up all the seasoned juices.
Rotel – Adds moisture, acidity, and a mild kick to balance the cheese.
Cheddar Cheese- Melts smoothly and creates that creamy, cheesy finish.

How To Make It

Here’s how to make this delicious dinner. You can find the full ingredients list along with instructions on the recipe card below.

First, spray the crockpot with nonstick cooking spray. In a large skillet, brown the ground beef with chopped onion and garlic. Drain the fat and season with taco seasoning. Transfer the seasoned beef mixture to the greased crockpot.

Now, add the frozen diced potatoes over the beef. Sprinkle another taco packet over the potatoes. Add the drained Rotel and cream of chicken soup. Sprinkle shredded cheese on top. Stir everything together. Cover and cook on LOW for 3 hours.

PRO TIP: Don’t thaw the potatoes first. They’re meant to me frozen so they hold their shape during the cooking process.

Then, give everything a big stir and add more shredded cheese Cover it again, and cook for 10 more minutes or until melted and creamy. Serve and enjoy!

PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Can I Use Fresh Potatoes Instead Of Frozen?

Yes, you can for sure. Just dice them small and expect a slightly longer cook time. Check for tenderness before serving.

What Can I Serve This With?

This is great on its own, but it also pairs well with a simple green salad, tortilla chips, or topped with sour cream and green onions.

Can This Be Cooked On High?

Yes, you can cook this on high for 2-3 hours.

Storage

Let the cheesy taco potatoes cool completely and place them into an air tight container. This recipe freezes well, too. Just place it into a freezer safe air tight container and it will last for up to three months.