Description
A comforting and hearty slow cooker dish with layers of ground beef, potatoes, and vegetables, perfect for busy weeknights or 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
- Chop the onion and mince the garlic; set aside.
- In a skillet over medium heat, brown the ground beef until no longer pink; drain excess fat.
- Layer half of the sliced potatoes in the bottom of your slow cooker.
- Add the browned beef, chopped onion, minced garlic, kidney beans, diced tomatoes, and frozen corn on top of the potatoes.
- Sprinkle chili powder, salt, and black pepper over the layers.
- Mix the condensed soup with the milk in a bowl and pour over the layers in the slow cooker.
- Add the remaining potato slices on top.
- Cover and cook on low for 6 to 8 hours.
- 20 minutes before serving, sprinkle shredded cheese on top and cover until melted.
Notes
For a spicy kick, consider adding diced jalapeños or hot sauce. Substitute ground beef with lentils for a vegetarian version.