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Simple and tasty Slow Cooker Mexi Potato Casserole makes a great dinner. |

Slow Cooker Mexi Potato Casserole

  • Author: Tia
  • Total Time: 4 hours 20 mins
  • Yield: 8 servings 1x


Units Scale
  • 2 tbs Avocado Oil (high heat oil)
  • 1 medium Onion (chopped)
  • 1 lb Ground beef
  • 2 tbs Chili Powder
  • 1 tbs Cumin
  • 1 Red Bell Pepper (chopped)
  • 1 Yellow Bell Pepper (chopped)
  • 1 Green Bell Pepper (chopped)
  • 1 lb. Red Potatoes (sliced)
  • 6 oz. Mexi Blend Cheese (shredded)
  • Handful Cilantro (chopped) (optional)


  1. Mix the peppers in a bowl.
  2. Heat oil in pan over medium heat.
  3. Saute onions until translucent.
  4. Add ground beef.
  5. Add chili powder and cumin.
  6. Cook until meat is browned.
  7. Lightly spray slow cooker with non-stick spray.
  8. Layer ⅓ sliced potatoes, ⅓ beef mixture, ⅓ pepper mixture, ⅓ cheese and ⅓ cilantro (if using).
  9. Layer again and again.
  10. Cook on low for 6 hours or high for 4 hours.
  11. It will have a lot of liquid due to the peppers. You can dish out with a slotted spoon or drain with a turkey basted. (I use the turkey baster.)
  12. Top with favorite condiments, like sour cream and/or guacamole.
  • Prep Time: 20 mins
  • Cook Time: 4 hours