CROCKPOT BEEFY POTATO TACO CASSEROLE
Ingredients:
- 1 lb (450g) ground beef
- 2 cloves garlic, minced
- 1 oz (28g) packet taco seasoning
- 10.5 oz (298g) can cheddar cheese soup
- 4 cups (approx. 600g) potatoes, thinly sliced
- 2 cups (approx. 200g) shredded cheddar cheese
- 1 cup (240ml) beef broth
Instructions:
- Prepare the Ground Beef:
- In a skillet over medium heat, brown the ground beef with minced garlic until fully cooked. Drain any excess fat.
- Layer in the Crockpot:
- Lightly grease the bottom of a 6-quart crockpot.
- Arrange the sliced potatoes in an even layer at the bottom of the crockpot.
- Add the Ground Beef:
- Spread the cooked ground beef evenly over the layer of potatoes.
- Seasoning:
- Sprinkle the taco seasoning evenly over the ground beef and potatoes.
- Add the Soup:
- Spoon the cheddar cheese soup over the taco seasoning layer, ensuring it covers the surface evenly.
- Cheese Layer:
- Sprinkle the shredded cheddar cheese over the top, covering the entire surface.
- Pour in Beef Broth:
- Gently pour the beef broth around the edges of the crockpot, ensuring it distributes evenly throughout.
- Cooking:
- Cover the crockpot and cook on low heat for 4 to 5 hours, or on high heat for 2 to 2.5 hours, until the potatoes are tender and the casserole is heated through.
- Optional Broiling:
- If desired, and if your crockpot insert is oven-safe, you can achieve a golden-brown crust on the cheese by placing the crockpot under a broiler set to high for approximately 90 seconds. Keep a close eye to prevent burning.
- Serve:
- Once cooked, allow the casserole to cool for 10-15 minutes before serving. This allows the flavors to meld and makes it easier to serve.
Enjoy your delicious Crockpot Beefy Potato Taco Casserole!
