Description
This hearty slow cooker beef and potato casserole is perfect for a comforting meal.
Ingredients
Scale
- 1 pound ground beef
- 4 cups cubed potatoes (russet or Yukon gold)
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes (fire-roasted preferred)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup beef broth
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a skillet over medium heat, brown the ground beef. Drain excess fat.
- Add chopped onion and minced garlic to the beef; cook until fragrant.
- In a slow cooker, layer cubed potatoes at the bottom.
- Top with the cooked beef mixture, then add beans, corn, and diced tomatoes.
- Sprinkle in paprika, cumin, salt, and pepper.
- Pour beef broth evenly over the ingredients.
- Cover and cook on low for 7–8 hours or high for 4 hours.
- About 15 minutes before serving, sprinkle cheddar cheese on top and re-cover to melt.
- Serve hot and garnish with fresh parsley if desired.
Notes
- Great for meal prep and leftovers.
- Adjust spices according to your preference.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: main dish
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg