Taco Potato Casserole is a tasty marriage between comforting baked potatoes and healthy taco chicken. It’s a fully balanced dinner all in one pot and doesn’t take a lot of effort to make. You really only have to cook the chicken, then the crockpot does the rest of the work for you. It’s also easy to customize with your favorite toppings. Check out the list of options below.
For more filling, healthy casseroles, check out this list of Weight Watchers Casseroles.
Three reasons why you need to make this recipe!
It’s a match made in heaven.
Cheesy potatoes and taco chicken? The two flavors were made to go together. This casserole proves it. With this casserole, you don’t have to worry about your “fillings” falling out of taco shells. Potatoes make the perfect base for this taco bowl.
It’s an easy way to get your kids to eat more protein.
Kids love potatoes and even casseroles. With all the flavor in this dish, they won’t mind gobbling up the chicken as well. You can control the spice level by keeping the casserole recipe as is, and adding jalapenos to your own if you like a bit of heat.
It’s only four weight watchers points per serving.
A full dinner or lunch meal for only 4 points - you can’t beat that! You’ll have plenty of points room left for a little bit of chips and salsa or even a fun dessert. You can even bulk the recipe up with various veggies without changing the flavor.
Ingredients you need to make Taco Potato Casserole:
- 1 lb lean ground chicken
- 1.5 lb or 680 grams of mini potatoes (about 4 cups once they’re sliced)
- 1 cup diced peppers
- ½ cup diced onion
- 1 garlic clove, diced
- 1(284 ml) can low fat cream of chicken soup
- 1 (24 g) packet taco seasoning
- 1 cup chicken broth
- 1 cup reduced-fat shredded cheese, any kind
How to make Taco Potato Casserole (step by step):
- Cook the ground chicken in a frying pan on the stove over medium heat, until fully cooked through.
- Slice or dice the mini potatoes - either way, works for this casserole.
- Turn the slow cooker on to high and layer the potatoes on the bottom of the dish.
- Top the potatoes with the cooked ground chicken, the diced peppers, onions, and garlic. Then top with the cream of chicken soup, broth, seasoning mix, and cheese.
- Stir well and then let it cook on high for about 4-5 hours or low for 7-8 hours. Once the potatoes are cooked through it is done.
- Let it cool for 10 minutes before digging in. Enjoy!
Makes 8 (1 cup) servings. Nutrition info 1 cup serving: Calories 407, Fat 17 g, Saturated fat 4.5 g, Carbs 20 g, Fiber 2 g, Sugars 3 g, Sodium 1130 mg, Protein 44 g.
WW Points
- 98% fat free ground chicken 0 points
- Mini potatoes 14 points
- Diced peppers 0 points
- Diced onion 0 points
- Garlic clove 0 points
- 284 ml can low fat cream of chicken soup 5 points
- Taco seasoning 0 points
- Chicken broth 0 points
- Reduced-fat shredded cheese 14 points
4 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 2-5 depending on your 0PP foods
Smart Points- Blue-4 using WW recipe builder
Smart Points- Green-5 using WW recipe builder
Smart Points- Purple-2 using WW recipe builder
Points Plus- 4 using PP calculator
Different ways to change up this recipe:
- You can add in your favorite taco toppings like corn or other veggies. Yellow squash isn’t a typical taco topping, but it works great in this casserole. It doesn’t mess with the flavor, but it adds a lot of bulk to the meal for no extra points. If using a vegetable like squash, shred it so it mixes well into the casserole.
- If you want to attempt to save a lot of carbs, calories, or points, you can swap the potatoes with cauliflower rice. A few bags of frozen cauliflower rice in the bottom of the crockpot will give it a good base, a lot of bulk and will save you some time from having to chop the potatoes.
- Feel free to swap out the chicken for turkey and keep the points the same. There is also an option to double the chicken or turkey if you want to bulk it up more. If you double the meat, add ½ cup more chicken broth.
- Use shredded chicken breast instead of ground chicken if you would like. You could even save time and use pre-cooked shredded chicken like a rotisserie chicken.
- Add a small can of green chilies..it’s so good!
- You can add all kinds of toppings to your serving based on your points and taste preferences. Sliced avocado goes really well, along with salsa, non-fat Greek yogurt or sour cream, or pico de gallo. Get creative with your Taco Potato Casserole!
Tips and Tricks for Making Taco Potato Casserole:
- You can bake this in an oven, like a regular casserole if you prefer not to use a slow cooker. The main thing is to make sure the potatoes are cooked through. So bake it for about 1 hr at 400 degrees, checking every 10 minutes once you reach 40 minutes. You will still need to cook the chicken first.
- This casserole keeps well in the fridge. Alternatively, it will freeze well for up to 6 months if you bake it in an aluminum throw away pan. Make sure to wrap it tightly with saran wrap.
- You can swap the low fat cream of chicken soup for non-fat Greek yogurt to save a few points. But it is a low point meal already so, it’s worth keeping the cream of chicken soup for the flavor.
Similar recipes you’ll enjoy:
Taco Potato Casserole
Ingredients
- 1 lb ground chicken
- 1.5 lb mini potatoes 680G- approx 4 cups I used mini white- sliced
- 1 cup diced peppers
- ½ cup diced onion
- 1 garlic clove diced
- 1 can low fat cream of chicken soup- 284ml
- 1 packet taco seasoning-24g
- 1 cup chicken broth
- 1 cup reduced-fat shredded cheese
Instructions
- Cook the ground chicken in a frying pan on the stove over medium heat, until fully cooked through.
- Slice or dice the mini potatoes - either way works for this casserole.
- Turn the slow cooker on to high and layer the potatoes on the bottom of the dish.
- Top the potatoes with the cooked ground chicken, the diced peppers, onions, and garlic. Then top with the cream of chicken soup, broth, seasoning mix, and cheese.
- Stir well and then let it cook on high for about 4-5 hours or low for 7-8 hours. Once the potatoes are cooked through it is done.
- Let it cool for 10 minutes before digging in. Enjoy!
Notes
Smart Points- Green-5 using WW recipe builder
Smart Points- Purple-2 using WW recipe builder
Points Plus- 4 using PP calculator
Lydia
How about making this in the oven?
Drizzle
Hi Lydia, yes I think it would bake ok in the oven, I'd check it about an hour in, and at 400F, the potatoes are what will take the longest .. but still cook your ground chicken first
LE
This looks delicious. You mentioned adding vegetables to this to bulk up. My favorite add in is yellow squash. I shred it into so many main dishes with sauce to bulk them up.
Drizzle
Hi, yes that is a great addition 🙂
Shannon
You have 1 cup of reduced fat shredded cheese, is that cheddar cheese, mozzarella cheese or it doesn’t matter what kind of cheese you add?
Drizzle
Hi Shannon, it is really up to you which you use, I typically buy a 3 cheese blend 🙂
Dawn Zimmerer
Is the chicken a 99% fat free one (meaning Zero WW points on blue/purple) or is it just regular ground chicken? I can’t find the zero point ground chicken anywhere near me!!
Drizzle
Hi Dawn, honestly I buy what I can find and go with it... I always say I'm not on WW because of 95% ground chicken lol
Tracy
Hi! What ground chicken did you enter in to the WW recipe builder for your calculations for Blue? Was it a brand name or fat percentage? A 4 point meal sounds fabulous!
Drizzle
Hi Tracy, I just enter fat-free ground chicken, hope that helps 🙂
Lindsay
Hi,
This looks amazing! Do you think this could be cooked in an instant pot?
Drizzle
Hi Lindsay, I would think so, I, however, do not own an IP so I'm not too sure about the cooking time
Natasha Eldridge
Can something other then cream soup be used
Drizzle
You could try another creamy soup other than that I'm not too sure, It is hard to come up with an alternative as I don't know the outcome of the recipe as I only know it the way the recipe states
Misty
Could you use cooked shredded chicken breast instead of ground chicken? That’s one thing I can’t get everyone in my house to eat. It sounds amazing.
Drizzle
Hi Misty, I haven't tried it myself but I don't see why not.. also I get the ground chicken issues, I use to never eat it lol but I've come to actually really enjoy it 🙂
Leah
I didn’t end up with 8 1-cup servings? I followed the recipe to a T. ?
Drizzle
Hmm, that's strange, you should definitely have the 8 cups, I mean just look at the number of ingredients.. 4 cups of potatoes, the can of soup, cup of broth, cup of diced veggies and the ground chicken, it should easily yield 8 cups once cooked, sorry not sure how you didn't get it
Debbie Melvin
I just made this. It is in the slow cooker right now can’t wait to try it, it looks so good.
Drizzle
I hope you loved it 🙂
Debbie
Just had this for supper so so good.
Drizzle
I'm so glad you enjoyed it 🙂
Tracy
I made this and it was a huge hit!! It came out a little extra soupy. I think next time I will decrease some of the broth. But other then that it was delicious!! Thanks for all your recipes!!!
Drizzle
Hi Tracy, I am so glad you enjoyed it, sorry it was too soupy but yes decreasing the broth will help, mine was quite thick but maybe different slow cookers could cause that??
Heather
I really enjoyed this recipe...so filling. i think next time, i am going to try shredded chicken breast, and add a small can of green chili's..yum
thanks for the recipe! 🙂 .
Drizzle
Sounds delicious! I am so glad you enjoyed it 🙂