Description
A hearty and filling casserole made in a slow cooker with ground beef, potatoes, and cheese.
Ingredients
Scale
- 1 pound (450g) ground beef, lean
- 1 cup (150g) chopped onion, yellow
- 1/2 cup (75g) chopped sweet pepper, green, red, or yellow
- 3 to 4 (450g) red potatoes, unpeeled and cut in bite-sized pieces
- 1 1/2 cups (225g) corn, frozen or fresh
- 1 can (14.5 ounces or 410g) kidney beans, drained
- 1 can (10 ounces or 280g) diced tomatoes with green chilies, do not drain
- 1 can (14.5 ounces or 410g) diced tomatoes, do not drain
- 1/21/2 teaspoon (2.5g) black pepper
- 1/21/2 teaspoon (2.5g) salt
- 21/2 teaspoons (10g) minced garlic
- 1/21/2 teaspoon (2.5g) chili powder
- 11/2 teaspoon (5g) Worcestershire sauce
- Pinch cayenne or few drops hot sauce
- 1/2 cup (120ml) water or beef or chicken broth
- 1/2 to 1 cup (60g to 120g) shredded cheese, your favorite
Instructions
- Brown Ground Beef: Start by browning the ground beef in a skillet until it is nice and brown. You will smell the savory aroma filling your kitchen. It is best to break up any clumps, so it cooks evenly. Be careful not to overcook, or it might dry out.
- Layer Ingredients in Crock Pot: Next, layer the potatoes, beef, vegetables, and seasonings in the slow cooker. The colors will look inviting as you pile them in. Arranging in layers helps each ingredient cook evenly and allows the flavors to mingle. Make sure not to cram everything in too tight; give it some room to breathe.
- Add Liquid & Stir: Pour in the broth, then give everything a gentle stir. This step is crucial for keeping everything moist while it cooks. If you add too much liquid upfront, you might end up with a watery casserole.
- Cook on Low Heat: Set your slow cooker to low and let it work for about six hours. You will know it is ready when the potatoes are tender and the whole dish is bubbling. Resist the urge to lift the lid too often, or you will let heat escape.
- Top with Cheese: In the last half hour, sprinkle cheese on top and cover the pot. You will see it start to melt, creating a delicious, gooey layer. Remember to keep the lid on during this time for the best melting results.
- Serve & Enjoy: Once everything is cooked and bubbly, scoop out generous portions to serve. Be careful, as the casserole will be hot. This dish is great for a cozy family meal and holds up well for leftovers.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Placing the potatoes at the bottom of the slow cooker allows them to soften first. If potatoes are not tender after cooking, cutting them into smaller pieces can help. You might need to increase the cooking time slightly. When the casserole is too liquidy, draining some canned tomatoes or reducing liquid can keep the consistency just right. If cheese does not melt well, keeping the lid on during the last cooking step can help trap heat and moisture. If you want a twist, replace potatoes with sweet potatoes, add different beans, or incorporate diced jalapeños for more heat.
- Reheating Instructions: Reheat in the microwave or oven until warmed through, about 10 minutes at 350 degrees F.
- Serving Suggestions: Serve with fried cornbread for dipping, pair with a garden salad for freshness, or top with sour cream and green onions for extra flavor.
- Recipe Variations: You can substitute the ground beef with ground turkey, ground chicken, or Italian sausage. For a vegetarian option, consider using different kinds of beans or leaving the meat out completely.
- Ingredient Notes: Choose fresh ingredients instead of canned soup for better flavor. When selecting beans, drained canned beans can make preparation quicker. For tomatoes, go for those in juice rather than sauce for best results.
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg