Description
A comforting slow cooker dish with layers of ground beef, tender potatoes, and vibrant vegetables, perfect for busy weeknights or cozy 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, then set them aside.
- In a skillet over medium heat, brown the ground beef until no longer pink, draining excess fat.
- Layer half of the sliced potatoes in the bottom of your slow cooker.
- Add the browned beef, chopped onion, minced garlic, rinsed kidney beans, diced tomatoes, and frozen corn on top of the potatoes.
- Sprinkle chili powder, salt, and black pepper over the mixture.
- Mix the condensed soup with the milk 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.
- About 20 minutes before serving, sprinkle the shredded cheese on top and cover until melted.
Notes
Serve straight from the slow cooker with a salad or cornbread. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.