1. Start by tossing your quartered potatoes in olive oil, taco seasoning, and cayenne pepper in a large bowl until they’re fully coated. Embrace the aroma—that combo is going to be magic in the slow cooker.
2. Transfer your seasoned potatoes to the slow-cooker. I like to give the slow cooker a little spritz of non-stick spray beforehand.
3. Scatter the black beans, corn kernels, diced red onion, and minced garlic over the potatoes. A colorful layer of goodness!
4. Set your slow cooker to low and let it work its magic for 5-6 hours or on high for about 3-4 hours. You’re aiming for tender, flavorful potatoes that have absorbed all those zesty spices.
5. Just before serving, sprinkle the cup of shredded cheese over the potatoes and let it melt. Because, my dear friends, melted cheese is one of life’s simple joys.
6. Serve hot with a generous spoonful of sour cream and a garnish of chopped chives.
Variations & Tips:
– If you’re in the mood for meat, go ahead and brown some ground beef or turkey with taco seasoning and add it to the layers.
– Looking to keep it lighter? Swap out the potatoes for sweet potatoes for a different twist.
– For all the meal preppers, this dish reheats beautifully, so make a big batch to enjoy throughout the week.
– Lastly, don’t be afraid to customize the heat level. The Spicy Taco Potatoes are your canvas, and your spice tolerance is the paintbrush. Start conservative with the spices if you’re unsure; you can always add more fire later on, but you can’t take it back!
And there you have it, friends—Slow Cooker Spicy Taco Potatoes. Dive in, turn up the heat, and let your taste buds do a little dance. Happy slow cooking!
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