Slow Cooker Taco Potatoes are easy and exactly the kind of dish you can task the younger (or less culinarily-inclined) humans in your house with preparing.
Plus they are not expensive and they have salsa in them, so that makes them work for a whole lot of people (and all the types of people living in my house).
If you are using a hot chili powder, you may want to hold back a touch on the quantity in the recipe. I usually use a fairly mild powder so a tablespoon / 15 ml is just nicely warm.
I make these in a 4 quart / 4 liter oval slow cooker, and cook them on high for 2-1/2 to 3 hours. (Since every slow cooker is different, test your potatoes after 2-1/2 hours and continue cooking if needed.)
This works as a side (maybe with some fresh boiled corn) or as a main dish (with some guacamole and extra salsa).
If you have leftovers, try them in a tortilla for lunch.
- 4 medium potatoes (approximately 1 lb / 500 g)
- 1 medium onion, finely chopped (about 1 cup / 250 ml)
- 1 tablespoon / 15 ml olive oil
- 1 teaspoon / 5 ml salt
- ¼ teaspoon / 1.25 ml ground pepper
- 1 tablespoon / 15 ml cumin
- 1 tablespoon / 15 ml chili powder
- 1 tablespoon / 15 ml oregano
- 2 cups / 500 ml cooked black beans
- 1 cup / 250 ml prepared salsa
- 1 cup / 250 ml grated cheese (optional)
- Scrub potatoes and cut into 1-inch / 2.5 cm cubes. Place in slow cooker with onions. Toss with olive oil. Add salt, pepper, cumin, chili powder and oregano and toss to coat potatoes evenly.
- Spread black beans over potatoes and top evenly with salsa.
- Turn slow cooker to high and cook for 2-1/2 to 3 hours, or until potatoes are tender.
- Remove lid from dish and sprinkle cheese over (if using). Let the cheese sit for 5 minutes or until melted.
- If serving as a main dish, offer with guacamole, salsa and sour cream.