Description
A simple and hearty taco casserole that cooks itself in a crockpot, combining ground beef, layers of potatoes, and melted cheese.
Ingredients
- 1 lb ground beef
- 4-5 medium russet or Yukon gold potatoes, thinly sliced
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives (for garnish)
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Instructions
- 1. Cook the ground beef and chopped onion in a skillet over medium heat until browned, about 5-7 minutes. Drain excess fat.
- 2. Wash and thinly slice the potatoes evenly (about 1/8 inch thick).
- 3. In the crockpot, layer half of the potatoes first, then half of the beef and onion mixture, and sprinkle with some cheese. Repeat layers.
- 4. In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper. Pour over layers in the crockpot.
- 5. Cover and cook on low for 6 to 8 hours, or until potatoes are tender and cheese is melted.
- 6. About 15 minutes before serving, sprinkle remaining cheese on top and cover to melt.
- 7. Garnish with parsley or chives before serving.