Crockpot Cheesy Rotel Potatoes (Printer-Friendly Version)
Creamy Velveeta and Rotel blend with tender potatoes, slow-cooked for a deliciously cheesy side everyone will love.
# Required Ingredients:
→ Proteins
01 -
450 g ground beef
→ Vegetables
02 -
450 g frozen hashbrowns
03 -
1 can (approximately 425 g) diced tomatoes with green chilies (Rotel)
04 -
Optional: chopped green onions for garnish
→ Dairy
05 -
225 g Velveeta cheese, diced
06 -
1 can (approximately 295 g) cream of chicken soup
→ Seasonings
07 -
1 tbsp taco seasoning
# Step-by-Step Instructions:
01 -
In a skillet over medium-high heat, cook ground beef until no longer pink. Drain excess grease and stir in taco seasoning to coat evenly.
02 -
Add frozen hashbrowns, seasoned ground beef, diced tomatoes with green chilies, cream of chicken soup, and diced Velveeta cheese into the Crockpot. Stir thoroughly to combine all components.
03 -
Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the mixture is hot and bubbly and potatoes are tender.
04 -
Optionally garnish with chopped green onions before serving.
# Handy Cooking Tips:
01 -
Using frozen hashbrowns reduces prep time, but fresh peeled and cubed potatoes can be substituted; cooking time may need adjustment.
02 -
Velveeta cheese provides a creamy, smooth melt; for sharper flavor, substitute with shredded sharp cheddar.
03 -
Browning ground beef first removes excess grease, preventing a greasy final dish.