Description
A hearty slow cooker meal featuring ground beef, potatoes, and beans.
Ingredients
Scale
- 1 pound ground beef
- 4 medium russet potatoes, peeled and diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (10 oz) cream of mushroom soup
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika or chili powder (optional)
Instructions
- Brown the ground beef in a skillet over medium-high heat, breaking it up and cooking until no longer pink. Drain the excess fat.
- Peel and dice the potatoes. Dice the onion and mince the garlic.
- Layer half of the potatoes, beef, beans, corn, onions, and garlic in the slow cooker. Repeat with the remaining ingredients.
- Pour the diced tomatoes and cream of mushroom soup over the top. Season with salt, pepper, and optional paprika.
- Gently stir everything together. Cover and cook on low for 7–8 hours or high for 4–5 hours.
- About 15 minutes before serving, sprinkle shredded cheddar cheese on top and cover again to melt.
- Serve hot with your favorite sides like cornbread, garlic bread, or a fresh green salad.
Notes
- This dish can be served with various sides such as cornbread or a salad.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg