Can I use other potatoes besides russet?

While russet potatoes hold up best in this Beef Potato Taco Casserole Recipe due to their starchy texture, you can try Yukon gold or red potatoes. Just remember they may cook faster and become more soft or creamy. Cut them into larger pieces if using waxy potatoes to prevent mushiness.

Can I make this recipe without a crockpot?

Yes! You can assemble everything in a baking dish and bake at 375°F for about 45 minutes to 1 hour, or until potatoes are tender and cheese is melted and bubbly. Just cover the dish for the first 30 minutes to retain moisture, uncover to brown the cheese top in the last 15 minutes.

What can I substitute for the queso cheese dip?

If you don’t have queso dip, cream cheese or a mild cheddar cheese soup work great to give the casserole a creamy texture. Avoid sour cream or Greek yogurt as they don’t melt the same and can separate during slow cooking.

How do I prevent the casserole from being too watery?

Using lean ground beef helps reduce excess grease. Also, drain any visible fat from the beef before adding the salsa and seasoning. Don’t overmix the casserole in the crockpot as stirring too much can break down potatoes releasing extra liquid. The liquid you see after cooking usually settles as it cools.

Beef Potato Taco Casserole – Comfort & Flavor in One Pot

Description

This Beefy Potato Taco Casserole is an easy crockpot recipe combining ground beef, potatoes, and a blend of creamy cheeses with taco-seasoned salsa. Perfect for a comforting, hands-off dinner that’s cheesy, flavorful, and filling.

Ingredients

Scale

Main Ingredients

1 lb lean 96/4 ground beef
1 medium white or yellow onion, diced
2 large russet potatoes (about 24 oz), peeled and diced

Cheeses and Sauces

1/2 cup (113 g) fat-free cottage cheese
1/2 cup (128 g) queso cheese dip
1 cup (112 g) lite shredded Mexican cheese, divided (3/4 cup + 1/4 cup)
1/2 cup (120 g) salsa

Seasoning and Garnish

1 oz taco seasoning packet
Green onion for topping, chopped

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Instructions

Prepare Vegetables: Peel and dice the russet potatoes into cubes or slices according to your preference. Dice the white or yellow onion and set both aside for later use.
Cook Ground Beef: Heat a skillet over medium heat and add the lean ground beef. Cook for a few minutes until it starts to brown, then stir in 1/2 cup of salsa and the taco seasoning packet. Mix thoroughly and let the beef cook through for about 5 minutes, even if it's slightly pink inside.
Assemble Crockpot Ingredients: In the crockpot, combine the diced potatoes, diced onion, fat-free cottage cheese, queso cheese dip, and 3/4 cup of the shredded Mexican cheese. Stir to evenly distribute the ingredients.
Add Cooked Beef: Transfer the cooked ground beef mixture into the crockpot with the other ingredients. Mix everything well to incorporate the beef evenly throughout the casserole.
Top with Cheese and Cook: Sprinkle the remaining 1/4 cup of shredded Mexican cheese evenly over the top of the casserole. Cover the crockpot and cook on high for 4 hours until the potatoes are tender and the cheese is melted and bubbly.
Finish and Serve: After cooking, chop some green onions and sprinkle them over the casserole for a fresh garnish. Serve hot and enjoy your comforting taco-inspired potato casserole.

Notes

Cottage cheese is used here to add creaminess and extra protein; it melts smoothly without altering flavor. Substitute with cream cheese or cheddar cheese soup if preferred.
You can use any ground meat such as ground turkey or chicken as alternatives to ground beef.
Some liquid accumulation in the crockpot is normal after cooking, mostly from cheese fat, which settles as the dish cools.
For more heat, add diced jalapeños or a spicy salsa variant.
This casserole can be served with sour cream or guacamole for added richness.

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 55 mg