Description
A warm and hearty beef and potato casserole perfect for family dinners.
Ingredients
Scale
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced
- 1 can diced tomatoes with green chilies (10 oz)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can cream of mushroom soup (10 oz)
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Brown the ground beef in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until beef is browned and onion is soft. Drain excess fat.
- In a slow cooker, layer the diced potatoes at the bottom. Add the beef mixture on top.
- Add diced tomatoes with green chilies, kidney beans, and cream of mushroom soup. Stir gently to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are fork-tender.
- About 15-20 minutes before serving, sprinkle cheddar cheese on top. Cover again and let the cheese melt.
- Serve warm and enjoy the comforting layers of flavor.
Notes
- Feel free to add more vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg