If you are looking for a new recipe for your taco Tuesday, I have your answer! I developed this super easy recipe on a chilly fall day and it was a perfect bowl of Tex Mex comfort! I love anything I can throw in the slow cooker all day. It’s the best feeling to finish work and come home to a warm pot of dinner ready to DIVE IN TO! I love the cheesy potatoes with the taco meat in this dish! I served it with a healthy dollop of sour cream and some scallions. Be creative a top your bowl with whatever you like to top on a taco! There are no rules to this perfect potato taco bowl!
Slow Cooker Cheesy Tater Taco Gratin
8
servings20
minutesIngredients
1-2 Tbsp 1-2 Olive Oil
1 1 Yellow Onion
1 lb 1 Ground Beef
3/4 cup 3/4 Water
1 1 Packet Taco Seasoning
2-3 lbs 2-3 Peeled and sliced russet potatoes to 1/4″ thick
3 cups 3 Shredded Cheddar Cheese
1 cup 1 Chicken Stock
1-2 tsp 1-2 Oregano
1 tsp 1 Garlic Powder
1 tsp 1 Salt
1/2 tsp 1/2 Pepper
Sour Cream, Green Onions, Guac, Pico to top
Directions
- To begin, heat olive oil in your skillet and sauté diced onion until translucent.
- Add ground beef and brown. Once browned, add taco seasoning and water. Simmer on medium/low
- While taco meat is simmering, peel and slice potatoes
- Place a layer of potatoes in the bottom of your slow cooker, then top with 1/3 of the meat, some garlic powder, oregano, S&P, 1/3 of the cheese and a 1/3 cup of chicken stock. Repeat this process x 2.
- Close lid and slow cook for 8-10 hours
- When ready to eat, ladle in bowls and top with your favorite taco toppings! ENJOY!
Recipe Video
Notes
- You can sub ground chicken or turkey in this dish if you’d like