Dinner · Part 3 of 3: Tips & recipe card

Crockpot Cheesy Ground Beef & Potato Taco Hash Tips, FAQ & printable recipe

Name: Crockpot Cheesy Ground Beef & Potato Taco Hash
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: Tex-Mex
Ingredients: 2 lb ground beef; 5 cups diced Russet potatoes; 1 diced bell pepper; 1 can Rotel tomatoes; 1 cup beef broth; 1 oz taco seasoning; 3 cups shredded sharp cheddar; Sliced avocado, for serving; Sour cream, for serving; Sliced green onions, for serving; Chopped cilantro, for serving; Lime wedges, for serving

By Clara Weller · Oct 17, 2026

A close-up of the finished cheesy taco beef and potato hash in a matte black slow cooker.

Prep: 20 min
Cook: 5 h
Total: 5 h 20 min
Serves: 8

Tips for success

For the best flavor, use a good-quality taco seasoning or make your own with chili powder, cumin, garlic powder, and oregano. If you like extra heat, add a diced jalapeño along with the bell pepper.

To make the dish more substantial, stir in a can of drained black beans or corn during the last 30 minutes of cooking—just know that this changes the recipe from the original.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to restore moisture. This hash also freezes well for up to 3 months; thaw overnight in the fridge before reheating. The toppings are best added fresh after reheating.

Variations

Spicy Chorizo Version: Replace the ground beef with 2 pounds of fresh chorizo, removing it from casings if needed. Brown it thoroughly, then layer as directed. The chorizo adds a smoky, spicy kick that pairs beautifully with the potatoes and cheese.
Vegetarian Option: Swap the ground beef for 2 cups of cooked black beans or a meatless crumble. Sauté the crumble with taco seasoning, then layer with the potatoes and vegetables. Use vegetable broth instead of beef broth. The cooking time remains the same.
Loaded Nacho Style: After cooking, top the hash with crushed tortilla chips, sliced jalapeños, and a drizzle of queso or salsa. This turns the dish into a nacho-inspired casserole that's perfect for sharing.
Breakfast Hash: Serve the hash with a fried egg on top for a hearty breakfast. The runny yolk adds richness, and the dish becomes a complete morning meal. Omit the avocado and lime if desired.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat individual portions in the microwave for 2-3 minutes, or in a skillet over medium heat with a splash of broth until hot.

Store any leftover hash in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave, or warm the entire batch in a skillet over medium heat, adding a tablespoon of beef broth or water to keep it moist. The flavors continue to meld, making leftovers even more delicious the next day.

You can assemble the entire dish the night before: layer the browned beef, potatoes, bell pepper, Rotel, broth, seasoning, and cheddar in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker base and cook on low for 5 to 6 hours—add 30 minutes to the cooking time since you're starting from cold. This makes it a true dump-and-go meal for busy days.

Serving ideas

Serve this hash as a main course with a side of warm tortillas or tortilla chips for scooping. It's also excellent as a filling for tacos or burrito bowls.

For a lighter meal, pair it with a crisp green salad dressed with lime vinaigrette. The creamy avocado and sour cream add richness, while the cilantro and lime brighten each bite.

This dish is perfect for game-day gatherings, potlucks, or family dinners. Set out a toppings bar with extra cheese, jalapeños, salsa, and hot sauce so everyone can customize their bowl. It's a crowd-pleaser that's both affordable and satisfying. The leftovers are just as good, making it a great option for meal prep.

Frequently asked questions

Can this recipe be made without browning the beef first?

Yes, but browning the beef is recommended for both flavor and food safety. It develops a deeper, meatier taste and ensures the meat reaches a safe temperature throughout. If you skip browning, increase the cooking time by about 30 minutes and check that the internal temperature of the beef reaches 160°F (71°C).

Why does the hash turn out watery?

Watery results are often due to excess liquid from the Rotel and broth, or from potatoes releasing moisture as they cook. To fix this, cook uncovered for the last 15 to 20 minutes to allow steam to escape. Also, drain the ground beef well after browning, and avoid adding extra broth beyond the recipe amount.

Can the cooking time be shortened by using high heat?

You can cook on HIGH for about 2 1/2 to 3 hours, but the texture may be less tender and the flavors may not meld as fully. Low heat is preferred for this dish because it gently cooks the potatoes and allows the cheese to melt slowly without curdling. If using high heat, check frequently to prevent overcooking.

How can the dish be made spicier?

Use a hot taco seasoning, add a diced jalapeño or serrano pepper with the bell pepper, or include a pinch of cayenne pepper or crushed red pepper flakes. You can also use Rotel with habanero, or serve with hot sauce on the side. Adjust the heat level to your preference.

Is this recipe gluten-free?

The ingredients as listed are naturally gluten-free, but check the labels of your taco seasoning and Rotel to ensure no gluten-containing additives. Many taco seasonings contain wheat starch, so choose a certified gluten-free brand if needed. Serve without flour tortillas to keep the meal gluten-free.

Recipe card

Crockpot Cheesy Ground Beef & Potato Taco Hash

Prep 20 minCook 5 hTotal 5 h 20 minServes 8

Ingredients

2 lb ground beef
5 cups diced Russet potatoes
1 diced bell pepper
1 can Rotel tomatoes
1 cup beef broth
1 oz taco seasoning
3 cups shredded sharp cheddar
Sliced avocado, for serving
Sour cream, for serving
Sliced green onions, for serving
Chopped cilantro, for serving
Lime wedges, for serving

Instructions

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.
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.
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.
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.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 560
Protein: 35 g
Carbohydrates: 35 g
Fat: 32 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.