Crockpot Cheesy Ground Beef & Potato Taco Hash

This Crockpot Cheesy Ground Beef & Potato Taco Hash is the ultimate dump-and-go dinner. Layer seasoned ground beef, diced potatoes, bell pepper, Rotel, and sharp cheddar in your slow cooker, then let it work its magic.

After five hours on low, you'll have a bubbling, cheesy, taco-spiced casserole that's hearty, budget-friendly, and perfect for busy weeknights. Serve it with all your favorite toppings for a meal that feels like a fiesta.

Meat and potatoes get a Tex-Mex makeover in this easy slow cooker hash. It's a one-pot meal that combines all the flavors of tacos with the comfort of a potato casserole. The ground beef is browned first, then layered with potatoes, Rotel, and cheddar, and slow-cooked until everything is tender and melty.

This recipe is a family favorite because it's simple to assemble, requires minimal hands-on time, and delivers big, bold flavor. Whether you're feeding a crowd or meal-prepping for the week, this Crockpot hash is a winner.

Ingredients

Why this recipe works

The slow cooker does the heavy lifting here, transforming simple ingredients into a rich, comforting casserole. Cooking on low for five hours allows the potatoes to become perfectly tender while absorbing the taco-seasoned broth and beef juices.

The long, gentle heat also melts the cheddar into a creamy, bubbling blanket that coats every bite, creating a satisfying texture that's both hearty and indulgent.

This recipe is designed for convenience: everything is layered in one pot, and the slow cooker handles the rest. The beef is browned first to develop flavor and ensure food safety, then the remaining ingredients are added without extra fuss.

The result is a cohesive dish where every spoonful has a balance of savory beef, soft potatoes, tangy tomatoes, and sharp cheese—a foolproof method that yields consistent, delicious results every time.

Notes and substitutions

For the best texture, use Russet potatoes, which hold up well during long cooking and become fluffy inside. Dice them into uniform 1/2-inch cubes so they cook evenly. Rotel tomatoes add a mild heat and acidity that brightens the dish; if you prefer extra spice, choose the hotter version. Sharp cheddar provides a bold, tangy flavor that stands up to the taco seasoning.

A 6-quart slow cooker is ideal for this recipe, giving enough room for all the ingredients without overcrowding. If your slow cooker is smaller, reduce the recipe proportionally. You can substitute ground turkey or chicken, but be sure to cook it thoroughly to 165°F (74°C). Pre-shredded cheese often contains anti-caking agents, so shredding your own block of cheddar will give a smoother melt.

• Ground beef: Ground turkey or chicken can be used; cook until no longer pink, and ensure the internal temperature reaches 165°F (74°C).
• Russet potatoes: Yukon Gold or red potatoes work well; no need to peel if preferred.
• Rotel tomatoes: Use 1 (10-ounce) can diced tomatoes with green chiles, or a cup of chunky salsa for extra heat.
• Sharp cheddar: Colby Jack, Monterey Jack, or a Mexican blend can replace the cheddar.

Equipment

• 6-quart slow cooker
• Large skillet
• Cutting board
• Chef's knife
• Measuring cups
• Wooden spoon