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Slow Cooker Taco Potatoes
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Slow Cooker Taco Potatoes
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
 
You can substitute 2 tablespoons of taco seasoning for the cumin and chili powder. You can serve this as a side dish, or as a meatless main dish. As a main dish, offer some guacamole, salsa and sour cream on the side.
Servings: 6 main dish servings / 8-10 side dish servings
Author: Mary Gillespie
Ingredients
  • 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
Instructions
  1. 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.
  2. Spread black beans over potatoes and top evenly with salsa.
  3. Turn slow cooker to high and cook for 2-1/2 to 3 hours, or until potatoes are tender.
  4. Remove lid from dish and sprinkle cheese over (if using). Let the cheese sit for 5 minutes or until melted.
  5. If serving as a main dish, offer with guacamole, salsa and sour cream.
Recipe Notes

This recipe was tested in a 4 quart / 4 liter oval shaped slow cooker. Each slow cooker is different, so the cooking time may vary. Test the potatoes after 2-1/2 hours and continue cooking if needed.