Description
A hearty, crowd-pleasing casserole with ground beef, potatoes, and a creamy mushroom base cooked slowly in a crockpot.
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) — Yukon Gold or Russet, peeled or unpeeled
- 1 cup shredded cheese (cheddar or your preference)
Instructions
- Gather all ingredients and set the slow cooker insert nearby. Peel (optional) and slice the potatoes into uniform 1/8–1/4-inch rounds.
- Heat a skillet over medium-high heat. Add the ground beef and chopped onion; brown until no pink remains and the onions are translucent, about 6–8 minutes. Stir in the minced garlic for the last 30–60 seconds. Drain off excess fat.
- Layer the slow cooker with sliced potatoes, half the beef mixture, beans, corn, and diced tomatoes. Repeat the layers.
- Whisk together the cream of mushroom soup and milk until smooth. Stir in chili powder, salt, and black pepper. Pour over the layered ingredients.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until potatoes are fork-tender. About 10 minutes before serving, sprinkle cheese on top and let it melt.
- Serve hot straight from the slow cooker.
Notes
You can swap cream of mushroom for cream of chicken or a low-sodium option. Use canned black beans instead of kidney beans if you prefer. For a lighter version, substitute ground turkey and low-fat milk.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American