Description
A hearty and flavorful dish combining cheesy potatoes and taco flavors, perfect for dinner.
Ingredients
Scale
- 680 g ground beef
- 56 g taco seasoning, divided (2 packets, 28 g each)
- 200 g cheddar cheese, hand shredded, divided
- 298 g cream of chicken soup
- 1 small onion, diced
- 3 garlic cloves, minced
- 900 g diced, peeled potatoes, frozen
- 284 g Rotel tomatoes, drained
Instructions
- Spray the interior of a 6-8 litre crockpot with nonstick cooking spray.
- In a large skillet over medium heat, cook ground beef with diced onion and minced garlic until beef is fully browned. Drain excess fat.
- Add half of the taco seasoning to the browned beef mixture and combine thoroughly.
- Transfer seasoned beef to the greased crockpot. Evenly distribute frozen diced potatoes over the beef. Sprinkle remaining taco seasoning over the potatoes.
- Top with drained Rotel tomatoes and cream of chicken soup. Sprinkle half the shredded cheddar cheese over the top.
- Stir all contents gently to combine. Cover and cook on low for 3 hours.
- Stir the contents well. Sprinkle remaining cheddar cheese over the mixture. Cover and cook an additional 10 minutes until the cheese is fully melted and creamy.
- Spoon hot, cheesy taco potatoes into bowls and serve immediately.
Notes
- This dish can be customized with additional toppings like sour cream or green onions.
- For a vegetarian version, substitute ground beef with a meat alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg