Crockpot Cheesy Potato Casserole with Beef
Happy Crocktober! When the days start getting shorter and the evenings feel like crisp flannel weather, there’s nothing better than a hearty, cheesy supper bubbling away in the slow cooker. This Crockpot Cheesy Potato Casserole with Beef is one of those throw-it-together meals that tastes like pure comfort—rich, creamy, and loaded with flavor.
It’s the kind of dish that just feels like home— simple ingredients, slow-cooked comfort, and a whole lot of goodness in every bite. So dust off those crockpots, y’all, and let’s get to cooking low and slow!
Ingredients
This Crockpot casserole starts with simple pantry Staples.
1 lb ground beef, browned and drained
1 teaspoon salt
1/2 teaspoon pepper
1 (28–32 oz) bag frozen potatoes O’Brien (with onions and peppers)
1 packet taco seasoning or chili seasoning
8 oz Velveeta cheese, cubed (about half a block)
1 cup shredded cheddar cheese
1 teaspoon minced garlic
1 teaspoon onion powder
1/2 cup milk or heavy cream
Salt and pepper (to taste, at the end)
Instructions
Brown the beef in a skillet over medium heat with 1 teaspoon salt and 1/2 teaspoon pepper. Drain off any grease and stir in the taco seasoning packet.
Spray the inside of your Crockpot with nonstick spray (or use a liner).
Add to the Crockpot: frozen potatoes O’Brien, seasoned beef, cubed Velveeta, minced garlic, onion powder, and shredded cheese.
Pour in milk or cream if you’d like it extra creamy.
Stir to combine, cover, and cook on low for 4 hours or high for 2 hours, stirring once or twice during cooking.
Taste and adjust seasoning with additional salt and pepper before serving.
All the good stuff in one pot—ground beef, cheese, onions, peppers, and potatoes coming together for the ultimate slow-cooker comfort meal.
Tips & Variations
Swap in smoked sausage for a different twist!
Stir in a spoonful of sour cream before serving for a tangy richness.
Top with crumbled bacon, green onions, or jalapeños for a little extra flair.
Makes a great filling for breakfast burritos or a topping for baked potatoes!
What to Serve It With
This casserole pairs perfectly with:
Cornbread sticks (recipe below!)
Green beans or a simple side salad
Sweet tea or peach iced tea for that true Southern finish
Cast Iron Cornbread Sticks
Old-fashioned and crispy-edged, just like Grandma made.
Ingredients
2 cups white self-rising cornmeal mix
1 tablespoon sugar (optional, if you like it slightly sweet)
1 ¼ cups full-fat buttermilk (or whole milk with a splash of vinegar or lemon juice)
2 large eggs
1/2 stick melted butter
Vegetable oil or canola oil for coating pan
Instructions
Preheat oven to 425°F. Pour about 1/2 teaspoon of vegatable oil into each cornbread stick mold. Brush a little more oil into the tops of the pans—your sticks may bubble over. Put your cast iron cornbread stick pans in the oven while it is preheating.
In a medium bowl, whisk together cornmeal mix and sugar (if using).
Add buttermilk, eggs, and melted butter; stir until just combined.
Carefully remove your hot pan, and spoon in the batter about ¾ full.
Bake 12–15 minutes, until golden and crisp on the edges.
Let them cool a minute, then pop them out and serve warm with butter or honey.
White self-rising cornmeal mix already has flour, baking powder, and salt blended in, so you get to skip those extras steps. It’s a win-win ingredient!
The whole pan surface is nice and greased, so no cornstick heartaches here! They’ll all pop out beautifully.
Golden, buttery cornbread sticks fresh from the cast iron—the perfect side for Crockpot Cheesy Potato Casserole.
Crockpot Cheesy Potato Casserole with Beef
This creamy Crockpot cheesy potato casserole with ground beef is the ultimate comfort food--easy to make, hearty, and perfect for cozy weeknight dinners.
Ingredients
Instructions
- Brown the beef in a skillet over medium heat with 1 teaspoon salt and 1/2 teaspoon pepper. Drain off any grease and stir in the taco seasoning packet.
- Spray the inside of your Crockpot with nonstick spray (or use a liner).
- Add to the Crockpot: frozen potatoes O’Brien, seasoned beef, cubed Velveeta, minced garlic, onion powder, and shredded cheese.
- Pour in milk or cream if you’d like it extra creamy.
- Stir to combine, cover, and cook on low for 4 hours or high for 2 hours, stirring once or twice during cooking.
- Taste and adjust seasoning with additional salt and pepper before serving.
Nutrition Facts
Calories
212Fat
16 gSat. Fat
8 gCarbs
3 gFiber
0 gNet carbs
3 gSugar
2 gProtein
13 gSodium
600 mgCholesterol
55 mgBefore You Unplug that Crockpot
There’s just something about the smell of beefy cheese and buttered cornbread filling the kitchen that makes everything right again. This Crockpot casserole and cast iron cornbread duo is pure Southern comfort—easy enough for weeknights, but hearty enough for company after church on Sunday. Happy Crocktober, friends — and happy trails!
