Ingredients
Scale
- 2 pounds ground beef 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
- 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, cook the ground beef seasoned with salt, pepper, and garlic powder until browned. Drain any excess grease.
- Stir in the water and taco seasoning with the cooked beef, simmering for 2 to 3 minutes until slightly thickened.
- Mix in the sour cream and drained tomatoes.
- Grease your slow cooker lightly, then layer half of the thinly sliced potatoes at the bottom.
- Add half of the taco beef mixture over the potatoes, spreading evenly.
- Sprinkle half the shredded cheddar cheese on top.
- Repeat the layers with the remaining potatoes, beef mixture, and finish with the last of the cheese.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until the potatoes are fork-tender.
- Allow the casserole to sit for 10 minutes before serving to let it set, then serve warm.
Notes
For a spicier dish, consider adding sliced jalapenos directly to the mixture.
Custom toppings like avocado and cilantro add freshness when serving.
Ensure to slice the potatoes thinly for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.