Description
A no-fuss, hearty casserole cooked in a slow cooker, perfect for feeding a crowd with minimal effort.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 10.75 ounce condensed cream of mushroom soup
- 1/2 cup milk
- 15 ounce kidney beans, drained and rinsed
- 14.5 ounce diced tomatoes with green chilies
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups sliced potatoes (about 1.5 pounds)
- 1 cup shredded cheese (cheddar or your choice)
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Instructions
- 1. Gather the ingredients and prepare them for the slow cooker.
- 2. In a skillet over medium heat, brown the ground beef, then drain any excess fat.
- 3. In the slow cooker, layer the sliced potatoes, browned beef, onion, garlic, beans, diced tomatoes with green chilies, and frozen corn.
- 4. Mix cream of mushroom soup, milk, chili powder, salt, and pepper in a bowl.
- 5. Pour the mixture over the layered ingredients in the slow cooker.
- 6. Cover and cook on low for 6 to 8 hours until the potatoes are tender.
- 7. About 20 to 30 minutes before serving, sprinkle the shredded cheese on top and let it melt.
- 8. Once the cheese is melted, let the casserole rest for a few minutes, then serve warm.