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.
This recipe is so good I usually double the recipe! Another pro? Just 5 ingredients!
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