Crockpot Cheesy Ground Beef & Potato Taco Hash Step-by-step instructions

Before you start

Before starting, dice the potatoes into 1/2-inch cubes (no need to peel), dice the bell pepper, and shred the cheddar if using a block. Measure out the beef broth and taco seasoning.

Have all your ingredients ready at the counter. The ground beef will be browned in a skillet, so have that heated and ready. This prep takes about 15 to 20 minutes and makes the assembly quick and effortless.

Instructions

Build the Layers

1. 1Brown the Beef
   In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon, until fully cooked and no pink remains, about 8 to 10 minutes. Drain off excess fat if desired. Transfer the cooked beef to the slow cooker.
   Look for The beef is browned and crumbly, with no pink visible.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Draining the fat keeps the hash from becoming greasy, but leaving a little adds flavor.
2. 2Layer the Potatoes and Vegetables
   Add the diced Russet potatoes, diced bell pepper, and can of Rotel tomatoes (with their juices) to the slow cooker over the beef. Spread them into an even layer.
   Look for The vegetables are evenly distributed over the beef.
   Tip Cut the potatoes into 1/2-inch cubes so they cook evenly and become tender in the same time as the beef.
3. 3Add Broth and Seasoning
   Pour the beef broth over the potato mixture. Sprinkle the taco seasoning evenly over the top. Stir gently to combine, making sure the seasoning is distributed throughout.
   Look for The liquid and seasoning are well mixed, and the mixture looks slightly saucy.
   Tip For a spicier hash, use a hot taco seasoning or add a pinch of cayenne.
4. 4Top with Cheddar
   Sprinkle the shredded sharp cheddar evenly over the top of the mixture. Do not stir; let the cheese melt and form a bubbling blanket as it cooks.
   Look for The cheese covers the surface completely.
   Tip Using freshly shredded cheddar melts more smoothly than pre-shredded bagged cheese.

At the end of this phase, the slow cooker contains layers of browned beef, potatoes, bell pepper, Rotel, broth, seasoning, and a generous topping of cheddar.

The ingredients are evenly distributed, and the cheese covers the surface. The aroma of garlic, cumin, and tomato fills the kitchen. Before moving on, make sure the beef is fully browned and the potatoes are cut uniformly.

Slow-Cook to Tender

5. 5Slow Cook on Low
   Cover the slow cooker and cook on LOW for 5 hours, until the potatoes are fork-tender and the casserole is bubbling around the edges. Avoid lifting the lid during cooking to keep the heat steady.
   Look for The potatoes are easily pierced with a fork, and the cheese is melted and bubbly.
   Tip If your slow cooker runs hot, check at 4 hours; if it runs cool, allow up to 6 hours.
6. 6Check for Doneness
   Test the potatoes by inserting a fork into a cube; it should slide in with little resistance. The beef should be fully cooked and the flavors melded. If the mixture seems too saucy, leave the lid off for 15 to 20 minutes on LOW to thicken slightly.
   Look for Fork-tender potatoes and a thick, cheesy gravy.
   Tip Letting it sit uncovered helps excess liquid evaporate for a thicker texture.

After five hours on low, the casserole is bubbling and the cheese is melted into a glossy, golden layer. The potatoes are fork-tender, and the liquid has reduced to a thick, savory gravy. The kitchen smells richly of taco seasoning and roasted vegetables. Check that the potatoes are soft and the mixture is not too watery; if it is, leave the lid off for a few minutes.

Finish and Serve

7. 7Serve with Toppings
   Scoop the hash into bowls. Top each serving with sliced avocado, a dollop of sour cream, sliced green onions, chopped cilantro, and a squeeze of fresh lime juice.
   Look for The toppings add color and freshness to the cheesy hash.
   Tip Serve immediately while hot; the toppings are best added right before eating.

The hash is scooped into bowls, topped with avocado, sour cream, green onions, cilantro, and a squeeze of lime. The colors are vibrant—green, white, and orange against the cheesy base. The texture is creamy and hearty, with the freshness of the toppings balancing the richness. Serve immediately while hot, and enjoy the satisfying combination of flavors.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Resist the urge to peek! Another is using waxy potatoes like red or new potatoes, which may not soften as nicely as Russets.

Also, don't skip browning the beef—this step adds flavor and ensures the meat is fully cooked. Finally, be careful not to overcook, as the potatoes can turn mushy if left too long. Stick to 5 hours on low for the best texture.

How to tell it’s done

The hash is done when the potatoes are fork-tender and the casserole is bubbling around the edges. The cheese should be fully melted and lightly golden.

For the ground beef, it must reach an internal temperature of 160°F (71°C) as measured with an instant-read thermometer—this is especially important if you didn't brown it thoroughly beforehand. The mixture should be thick and saucy, not watery. If it's too loose, let it cook uncovered for 15 to 20 minutes to thicken.

• Ground meat: 160°F (71°C) in the thickest part