Ingredients
- 1 pound ground beef
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) diced tomatoes
- 1 cup shredded cheddar cheese
- 4 medium potatoes, peeled and sliced
- 1 cup beef broth
- 1 teaspoon chili powder
- Salt and pepper to taste
Feel free to experiment with substitutions, like using turkey instead of beef, or adding bell peppers for extra color and flavor. My abuela always taught me to cook with my senses, so don’t be afraid to make this recipe your own!
Instructions
- In a skillet over medium heat, cook the ground beef until browned. As my grandmother would say, “Listen to the sizzle,” as a reminder to stir occasionally. Drain the excess fat.
- Add the chopped onion and minced garlic to the skillet, cooking until the onion becomes translucent. The aroma should remind you of home-cooked meals that welcome you with open arms.
- Transfer the beef mixture to your slow cooker. Stir in the kidney beans, corn, diced tomatoes, beef broth, and chili powder. Season with salt and pepper to taste.
- Layer the sliced potatoes on top of the mixture in an even layer. Cover and cook on low for 6-7 hours or until the potatoes are tender.
- About 30 minutes before the end of the cooking time, sprinkle the shredded cheddar cheese over the top. Cover again and allow the cheese to melt into a golden, bubbly topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International