Description
A warm and hearty slow cooker casserole perfect for busy families, combining beef, beans, and vegetables for a comforting meal.
Ingredients
Scale
- 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 stay organized.
- Chop the onion and garlic evenly for consistent cooking.
- Rinse and drain the kidney beans to reduce saltiness.
- Brown the ground beef in a skillet over medium heat, breaking it into small pieces and draining excess fat.
- Layer sliced potatoes in the slow cooker, followed by the browned beef, chopped vegetables, and drained beans.
- In a separate bowl, mix the cream of mushroom soup, milk, chili powder, salt, and black pepper until well combined.
- Pour the soup mixture over the layered ingredients in the slow cooker.
- Set the slow cooker to low and cook for 6 to 8 hours.
- Add shredded cheese in the last 15 minutes of cooking and cover until melted.
Notes
Feel free to customize with more veggies or different spices. Can be served hot with a side salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: slow cooker, casserole, comfort food, beef, easy dinner