Description
This hearty casserole blends savory flavors and satisfying textures, making it a perfect choice for busy weeknights or 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 your ingredients to ensure you have everything handy.
- Chop the onion and mince the garlic evenly for consistent flavor distribution.
- Rinse and drain the kidney beans to cut down on excess salt.
- In a skillet, brown the ground beef over medium heat, draining any excess fat afterward.
- In the slow cooker, layer the ingredients: start with the sliced potatoes, followed by the browned beef, chopped vegetables, and beans.
- In a separate bowl, mix the cream of mushroom soup, milk, and spices until well combined, then pour this mixture over the layers in the slow cooker.
- Cover and cook on low for 6-8 hours, allowing the flavors to develop and the potatoes to become tender.
- A few minutes before serving, sprinkle the shredded cheese on top, cover, and let it melt completely.
Notes
Feel free to substitute turkey for beef and experiment with different beans or cheeses.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American