CrockPot Beefy Potato Taco Casserole1


°1 lb. minced meat
°1 small onion, chopped
°3 minced garlic cloves
°1 pack taco seasoning mix
°1 can black beans, rinsed and drained
°1 can of filtered corn
°1 can tomato, diced, not dried
°1 package frozen potato cubes
°2 cups grated cheddar cheese
°Optional toppings: sour cream, sliced green onions, sliced black olives


Brown the ground beef in a large skillet over medium heat, breaking it into small pieces using a spoon. Drain off excess fat.
Add the onion and garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
Add the taco seasoning mixture and stir until the meat mixture is evenly coated.
In a 6-quart slow cooker, combine beef mixture, black beans, corn, diced tomatoes, and frozen diced potatoes.
Cover and cook the potatoes on low heat for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the flavors have melded together.
Sprinkle the shredded cheddar cheese over the casserole and let it melt for 5-10 minutes.
Serve hot with optional toppings, if desired.

Enjoy !