Can I make this beef taco potato casserole recipe in the oven instead of a crockpot?

Absolutely! You can assemble all the ingredients in a baking dish, cover with foil, and bake at 375°F (190°C) for about 1 hour or until potatoes are tender and cheese is bubbly. Just keep an eye on it so it doesn’t dry out.

What can I substitute for cottage cheese in this casserole?

If you don’t have or don’t like cottage cheese, you can swap it for cream cheese or a cheddar cheese soup to maintain that creamy texture. Avoid substituting with sour cream or Greek yogurt, as they won’t melt the same way.

Can I use other types of potatoes?

You can try Yukon Gold or red potatoes for a slightly different texture and flavor, but I love russets here because they become perfectly soft and soak up the flavors nicely in the slow cooker.

Beef Taco Potato Casserole | Easy & Delicious Comfort Food

Description

This Beefy Potato Taco Casserole is a hearty and comforting slow-cooker dish that combines seasoned ground beef, creamy cheeses, tender potatoes, and flavorful taco seasoning for an easy and satisfying meal perfect for busy days.

Ingredients

Scale

Meat and Seasoning

1 lb lean 96/4 ground beef
1 oz taco seasoning packet
1/2 cup (120 g) salsa

Vegetables

2 large russet potatoes (about 24 oz total), peeled and diced
1 medium white or yellow onion, diced
Green onion for topping

Cheese and Dairy

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 and 1/4 cup)

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Instructions

Prepare Potatoes and Onion: Peel and dice your potatoes into cubes or slices based on your preference. Dice the onion and set both aside.
Cook Ground Beef: Heat a skillet over medium heat and add the ground beef. Cook for a few minutes, then add 1/2 cup salsa and the taco seasoning. Stir well and continue cooking for about 5 minutes until beef is mostly cooked through.
Combine Ingredients in Crockpot: In the crockpot, add the diced potatoes, diced onion, cottage cheese, queso cheese dip, and 3/4 cup shredded Mexican cheese. Mix to combine.
Add Beef to Crockpot: Add the cooked ground beef mixture (even if slightly pink) to the crockpot. Mix everything together thoroughly.
Top with Cheese and Cook: Sprinkle the remaining 1/4 cup shredded Mexican cheese on top. Cover the crockpot and cook on high for 4 hours.
Finish and Serve: After cooking, the potatoes should be tender and cheese melted. Chop green onion and sprinkle on top before serving. Enjoy your taco casserole!

Notes

Cottage cheese adds creaminess and protein; you can substitute with cream cheese or cheddar cheese soup but avoid yogurt or sour cream for texture issues.
Ground turkey or chicken can be used as meat alternatives.
Some liquid in the crockpot after cooking is normal; it’s melted cheese oils that will settle as the dish cools.

Nutrition

Serving Size: 1 serving
Calories: 300 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 55 mg