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
- 1/4 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.