Description
A hearty and flavorful casserole layered with ground beef, potatoes, and vegetables, all cooked conveniently in a slow cooker.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs)
- 1 cup shredded cheese (cheddar or your preference)
Instructions
- Gather all ingredients in your workspace, ensuring everything is ready for assembly.
- Chop the onion and garlic, uniform in size for even cooking.
- Rinse and drain the canned kidney beans, removing excess sodium.
- Brown the ground beef in a skillet over medium heat, draining any excess fat afterward.
- Create layers in the slow cooker starting with the sliced potatoes at the bottom, followed by the browned beef, chopped vegetables, and kidney beans.
- Mix together the cream of mushroom soup, milk, chili powder, salt, and black pepper until well combined in a separate bowl.
- Pour this mixture evenly over the assembled layers in the slow cooker.
- Cover and cook on low for 6-8 hours.
- Once cooking is complete, sprinkle shredded cheese on top, cover again, and let it sit until melted.
Notes
For added depth, consider browning the onions with the beef. Customize with your favorite vegetables for a twist.
