Ingredients
→ Main Ingredients
1 lb ground beef, browned
24 oz baby potatoes, quartered
1/2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp dried cilantro
1 tsp garlic powder
1 tsp onion powder
2 tsp chili powder
1 tbsp minced garlic
10 oz can mild diced tomatoes with green chilies, drained
10 oz can condensed cheddar soup
1 1/2 cups Colby Jack cheese, shredded
Cilantro, dried or fresh, for garnish
Steps
In a skillet over medium-high heat, brown 1 lb of ground beef. Drain the grease well.
Quarter the baby potatoes and spray your slow cooker with cooking spray. Add the potatoes to the crockpot.
Add the browned ground beef, taco seasoning, minced garlic, drained diced tomatoes with green chilies, and condensed cheddar soup to the crockpot. Stir everything together well.
Cook on low for 6-8 hours, or until the potatoes are tender.
Stir in 1 cup of shredded Colby Jack cheese and top with additional cheese. Let it sit until the cheese is melted.
Top the dish with cilantro and serve with your favorite taco toppings such as sour cream and hot sauce.
Tips
- Ground turkey can be used as a substitute for ground beef.
- A homemade taco seasoning blend works well, or use a seasoning packet for convenience.
- Shredded cheddar or Monterey Jack cheese can be used instead of Colby Jack.
- To avoid spiciness, use mild diced tomatoes and green chilies. For extra heat, use a hot variety such as Hot Rotel.
- Baby potatoes become tender in about 7 hours in most slow cookers.
- Consider adding extras like chopped onion, drained black beans, or corn for variation.
Required Tools
- Slow cooker (crockpot)
- Skillet
- Cooking spray