Description
A hearty and comforting slow cooker casserole featuring layers of ground beef, potatoes, and vegetables, perfect for family gatherings.
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, making sure to have everything within arm’s reach.
- Chop the onion and mince the garlic.
- Heat the skillet, and brown the ground beef, then drain the excess fat.
- Layer your slow cooker with the sliced potatoes, followed by the browned beef and all the remaining vegetables.
- Mix the cream of mushroom soup with milk and stir in the spices.
- Pour this mixture over the layered ingredients in the slow cooker.
- Set the cooker to low and let it work for 360-480 minutes (6-8 hours).
- When the cooking time is up, sprinkle shredded cheese on top.
- Cover the slow cooker, allowing the cheese to melt.
Notes
Consider customizing spice levels according to your taste. Leftovers can be used for stuffed peppers or shepherd’s pie.
