CrockPot Beefy Potato Taco Casserole

Ingredients:

• 1 lb. minced meat
• 1 small onion, chopped
• 3 minced garlic cloves
• 1 packet taco seasoning mix
• 1 can black beans, rinsed and drained
• 1 can of diced tomatoes, not drained
• 1 can of fiesta corn
• 1 package of frozen potato cubes
• 2 cups grated cheddar cheese
• Optional toppings: sour cream, sliced green onions, sliced black olives

Directions:

1. Brown the ground beef in a large skillet over medium heat, breaking it into small pieces using a spoon. Drain off excess fat.
2. Add the onion and garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
3. Add the taco seasoning and stir until well combined. Cook for an additional 2-3 minutes.
4. Add the diced tomatoes and black beans to the skillet and stir to combine. Simmer for about 5 minutes.
5. In a 6-quart slow cooker, combine the frozen potato cubes, black bean and meat mixture, half of the shredded cheese, and corn.
6. Cover and cook the casserole on low heat for 6-8 hours or on high heat for 3-4 hours, until the potatoes are tender and the flavors have melded together.
7. Serve the casserole hot with optional toppings like sour cream, sliced green onions, and sliced black olives.
8. Enjoy your CrockPot Beefy Potato Taco Casserole!

Note: You can also sprinkle the remaining shredded cheese over the casserole and let it melt for 5-10 minutes for a gooey, cheesy topping. Serve hot with optional toppings for a delicious meal!