Taco Potato Casserole

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
• 1/2 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): 

1. Cook the ground chicken in a frying pan on the stove over medium heat, until fully cooked through. 
2. Slice or dice the mini potatoes – either way, works for this casserole. 
3. Turn the slow cooker on to high and layer the potatoes on the bottom of the dish.
4. 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.
5. 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. 
6. 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: 

• 26 Hearty Blackstone Breakfast Ideas
• Taco Pie
• Popeye’s Red Beans and Rice Copycat Recipe