Oh, hey there, my fellow comfort food seekers and spicy flavor lovers! Today, I’m sharing a dish that’s close to my heart: Slow Cooker Spicy Taco Potatoes. Now, why might this recipe be your next go-to? Imagine the cozy vibes of Midwest potlucks meeting the kick of Southern-inspired taco spices—all bundled up in a set-it-and-forget-it kind of meal that suits our busy lives.
This easy-peasy, mouthwatering concoction is born out of my love for two things: the humble potato and that vibrant taco seasoning zest. Plus, it’s a perfect pick for when you’re yearning for something hearty that brings the heat to chilly evenings or when you just need a dish that almost makes itself while you’re conquering the day.
The beauty of Spicy Taco Potatoes is their versatility. I love to serve them with a big dollop of sour cream and some freshly chopped chives to balance that heat. And let’s not forget a sprinkle of cheese—because, cheese! Sides? Think a crisp green salad to add some freshness or a side of Mexican rice for an extra oomph! And if you’re feeling it, a warm tortilla on the side can turn this into a nifty little wrap.
Slow Cooker Spicy Taco Potatoes
Servings: 6-8
Ingredients:
– 2 pounds of small red or yellow potatoes, quartered
– 1 tablespoon of olive oil
– 1 packet of taco seasoning or 3 tablespoons of homemade taco spice blend
– 1 teaspoon of cayenne pepper (optional, for extra heat)
– 1 (15.5-ounce) can of black beans, drained and rinsed
– 1 cup of frozen corn kernels
– 1 small red onion, diced
– 2 cloves of garlic, minced
– 1 cup of shredded cheddar cheese
– Fresh chives, chopped (for garnish)
– Sour cream, for serving
– Salt and pepper, to taste
Directions:
Dirty sponge, don’t throw it away: if you do, it will be as good as new
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