Ingredients:

  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1/2 cup beef broth
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup sour cream

Instructions:

  1. Heat a skillet over medium-high heat. Add ground beef and diced onion, cooking until the beef is browned and onions are translucent. Stir in minced garlic for the final 60 seconds, then drain excess grease thoroughly.
  2. Place cubed potatoes at the bottom of the slow cooker and pour the browned beef mixture over them.
  3. In a small bowl, whisk together condensed soup, taco seasoning, and beef broth until smooth, then pour the mixture over the beef.
  4. Top the casserole with the undrained diced tomatoes with green chilies.
  5. Cover and cook on Low for 6–8 hours or High for 3–4 hours until potatoes are fork-tender.
  6. Switch the slow cooker to 'Warm.' Stir in the sour cream, sprinkle shredded cheddar cheese across the top, and cover for 10–15 minutes until the cheese is melted.