Description
A hearty slow cooker casserole with ground beef, potatoes, beans, fire-roasted vegetables, and melted cheese.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
1/2 teaspoon kosher salt
1 medium yellow onion, chopped
3 garlic cloves, minced
1 ounce taco seasoning
12 ounces baby red potatoes, chopped
1 can kidney beans, rinsed and drained
1 can fire-roasted corn, drained
1 can fire-roasted diced tomatoes, drained
1 can condensed cream of chicken soup
1 can diced green chiles, undrained
1/2 cup shredded Cheddar-Jack cheese
Sour cream, for serving
Fresh cilantro, for serving
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and salt, then cook for about 6 minutes, breaking it apart as it browns.
2. Stir in the onion, garlic, and taco seasoning. Cook for about 3 minutes, until the onion softens and the mixture smells flavorful.
3. Transfer the beef mixture to a 6-quart slow cooker. Add the potatoes, kidney beans, corn, diced tomatoes, cream of chicken soup, and green chiles. Stir everything together and spread it into an even layer.
4. Cover and cook on high for 3 to 4 hours, stirring once or twice, until the potatoes are tender.
5. Sprinkle the shredded cheese over the top. Cover again and cook for about 15 minutes, or until the cheese melts.
6. Serve warm with sour cream and fresh cilantro.
Notes
For extra heat, add sliced jalapeños before serving.
Store leftovers in airtight containers for up to 4 days.
- Prep Time: 35 minutes
- Cook Time: 3 hours 15 minutes
- Category: Comfort Food
- Method: Slow Cooker
- Cuisine: American