Tender potatoes slow-cooked with seasoned ground beef, taco spices, onions, and plenty of melted cheese! These Crockpot Cheesy Taco Potatoes are creamy, hearty, flavorful, and incredibly easy to prepare. Perfect for busy weeknights, potlucks, or a comforting family dinner.
Preparation & Cooking Time

  • Prep Time: 15 minutes
  • Cook Time: 5–6 hours on LOW or 2½–3½ hours on HIGH
  • Total Time: Approximately 5–6 hours
  • Servings: 6
  • Cooking Method: Slow Cooker
    Ingredients
    For the Taco Potatoes
  • 2 pounds potatoes, washed and cut into 1-inch cubes
  • 1 pound lean ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (about 1 ounce)
  • 1 can (10 ounces) diced tomatoes with green chilies, undrained
  • ½ cup beef broth
  • 1 tablespoon olive oil, if needed for browning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ½ teaspoon salt, or to taste
    For the Cheesy Topping
  • 2 cups shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 2 tablespoons sour cream (optional)
  • 2 tablespoons chopped fresh cilantro
  • 2 green onions, sliced
    Optional Toppings
  • Diced tomatoes
  • Sliced jalapeños
  • Sliced black olives
  • Diced avocado
  • Extra sour cream
  • Fresh cilantro
    Instructions
  1. Prepare the Potatoes
    Wash and scrub the potatoes. Cut them into evenly sized 1-inch cubes so they cook at the same rate.

For extra flavor, leave the skins on. Peel them if you prefer a smoother texture.
2. Brown the Ground Beef
Heat a large skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned.

Drain excess grease. Add the diced onion and minced garlic, cooking for another 2 minutes until fragrant.
3. Season the Beef
Stir in the taco seasoning, smoked paprika, and black pepper. Add the diced tomatoes with green chilies and mix well.
4. Layer the Crockpot
Lightly grease the inside of a 5- to 6-quart slow cooker.

Add the cubed potatoes and spread them evenly. Spoon the seasoned beef mixture over the potatoes.

Pour the beef broth around the edges and gently stir to distribute the ingredients.
5. Slow Cook
Cover and cook:

  • LOW: 5–6 hours
  • HIGH: 2½–3½ hours
    Cooking times can vary depending on the slow cooker and potato size. The potatoes should be fork-tender but not falling apart.
  1. Add the Cheese
    During the last 20–30 minutes of cooking, sprinkle the cheddar and Monterey Jack cheese evenly over the potatoes and beef.

Cover again and allow the cheese to melt completely.
7. Garnish and Serve
Once the cheese is melted and bubbly, gently stir if desired.

Top with fresh cilantro, sliced green onions, sour cream, and your favorite taco toppings.

Serve hot and enjoy!
Tips for the Best Crockpot Cheesy Taco Potatoes

  • Cut potatoes evenly: Similar-sized pieces help everything cook consistently.
  • Brown the beef first: This adds deeper flavor and improves the texture.
  • Choose the right potatoes: Yukon Gold potatoes hold their shape while russet potatoes become softer and fluffier.
  • Avoid too much liquid: Potatoes release moisture during slow cooking, so the broth amount is kept moderate.
  • Add cheese near the end: This prevents the cheese from becoming oily or overcooked.
  • Don’t overcook: Check the potatoes near the lower end of the cooking time.
  • Use freshly shredded cheese: It usually melts more smoothly than pre-shredded cheese.
    Nutrition Information
    Approximate values per serving, based on 6 servings and without optional toppings.
    Nutrient Amount
    Calories 485 kcal
    Protein 29 g
    Carbohydrates 39 g
    Fat 23 g
    Saturated Fat 11 g
    Fiber 4 g
    Sugar 4 g
    Sodium 850–1,050 mg

Nutrition will vary depending on the beef, taco seasoning, cheese, and broth brands.
Nut Information & Allergen Details
Peanuts: Not included in the standard recipe.

Tree Nuts: Not included in the standard recipe.

Other Allergen Information:

  • Dairy: Contains cheddar cheese, Monterey Jack cheese, and optional sour cream.
  • Soy: May be present in some packaged taco seasonings or processed cheese products.
  • Gluten/Wheat: The basic ingredients are naturally gluten-free, but some taco seasoning packets and broths may contain gluten. Check labels carefully.
  • Eggs: Not included in the standard recipe.
  • Sesame: Not included in the standard recipe.
    Allergy Note: Although peanuts and tree nuts are not ingredients in this recipe, always check product labels for allergen warnings and possible cross-contact. For a dairy-free version, use suitable dairy-free cheese and sour cream alternatives.
    Frequently Asked Questions (Q&A)
  1. Can I use frozen potatoes?

Yes. Frozen diced potatoes can be used, but they may become softer and release additional moisture. Reduce the cooking time if necessary and check for tenderness early.

  1. Do I need to peel the potatoes?

No. You can leave the skins on after washing them thoroughly. Yukon Gold and red potatoes work especially well with their skins.

  1. Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey or ground chicken makes a delicious alternative. Brown it before adding it to the slow cooker.

  1. Can I make this recipe without browning the beef first?

Browning is recommended for better flavor and texture. If you skip it, use fully thawed ground beef and follow safe slow-cooker food handling practices.

  1. Can I use a different type of cheese?

Yes! Pepper Jack, Colby Jack, mozzarella, or a Mexican cheese blend are all great options.

  1. Can I make this recipe spicy?

Yes. Add diced jalapeños, cayenne pepper, hot taco seasoning, or extra green chilies.

  1. Can I make it less spicy?

Use mild taco seasoning and plain diced tomatoes instead of tomatoes with green chilies.

  1. Why are my potatoes still hard?

They may need more cooking time. Large potato pieces, an overfilled slow cooker, or a slow cooker that runs at a lower temperature can affect cooking time.

  1. Can I prepare this recipe the night before?

Yes. Brown the beef and prepare the vegetables ahead of time. Refrigerate them separately or in a covered container, then assemble and cook the next day. Avoid leaving raw or partially cooked ingredients at room temperature.

  1. Can I make this recipe without beef broth?

Yes. Substitute chicken broth, vegetable broth, or water. Low-sodium broth is a good choice if you want to control the salt.

  1. Can I add vegetables?

Absolutely! Bell peppers, corn, black beans, and diced zucchini are delicious additions. Add softer vegetables later if you want them to retain their texture.

  1. Is this recipe gluten-free?

It can be. Potatoes, beef, cheese, and most basic ingredients are naturally gluten-free. Use certified gluten-free taco seasoning and broth, and check all labels.

  1. How do I store leftovers?

Allow the potatoes to cool slightly and transfer them to an airtight container. Refrigerate for up to 3–4 days.

  1. Can I freeze Crockpot Cheesy Taco Potatoes?

Yes, but the potato texture may become softer after thawing. Freeze in airtight, freezer-safe containers for up to 2 months for best quality.

  1. How do I reheat leftovers?

Reheat individual portions in the microwave until steaming hot, stirring halfway through. You can also reheat in a covered oven-safe dish at 350°F (175°C).

  1. Can I make this recipe low-sodium?

Yes. Use no-salt-added tomatoes, low-sodium broth, reduced-sodium taco seasoning, and less cheese. Skip the additional salt and adjust the seasonings to taste.
Serving Suggestions
Serve these cheesy taco potatoes with:

  • Fresh green salad
  • Mexican-style corn salad
  • Sliced avocado or guacamole
  • Steamed broccoli
  • Fresh tomato and cucumber salad
  • Warm tortillas
  • Roasted bell peppers
    Storage Instructions
  • Refrigerator: Store in an airtight container for 3–4 days.
  • Freezer: Freeze for up to 2 months for best quality.
  • Reheating: Microwave or reheat in the oven until steaming hot throughout.
  • Food Safety: Refrigerate leftovers within 2 hours of cooking.