Description
A comforting one-pot meal featuring ground beef, creamy soup, and vibrant vegetables, perfect for chilly evenings.
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 (typically cheddar)
Instructions
- Gather all ingredients from your pantry and fridge.
- Chop your onion and garlic into uniform pieces.
- Drain and rinse the canned kidney beans.
- In a large skillet, brown the ground beef over medium heat and drain excess fat.
- Layer the sliced potatoes at the bottom of your slow cooker, followed by the browned beef, chopped onions, garlic, kidney beans, frozen corn, and diced tomatoes.
- In a separate bowl, whisk together the cream of mushroom soup, milk, chili powder, salt, and pepper, then pour this over the layers.
- Cover and cook on low for 6-8 hours or until the potatoes are tender.
- About 15 minutes before serving, sprinkle shredded cheese on top, cover, and let it melt.
Notes
This casserole is perfect for gatherings and tastes even better as leftovers. Customize the ingredients to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg