Ingredients
- 1 pound ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 medium potatoes, sliced
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 can (15 oz) of corn, drained
- 1 can (10 oz) of diced tomatoes with green chilies
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Feel free to swap the ground beef for ground turkey if you’re watching your red meat intake. You can also use sweet potatoes instead of regular potatoes for a different flavor profile.
Instructions
- In a skillet over medium heat, brown the ground beef until it is no longer pink, about 5-7 minutes. Drain excess fat.
- Add the onions and garlic to the skillet and sauté until the onions are translucent, about 3 minutes.
- Layer the sliced potatoes at the bottom of your slow cooker, spreading them evenly.
- Add the cooked beef mixture over the potatoes.
- In a bowl, mix together the kidney beans, corn, diced tomatoes with green chilies, beef broth, Worcestershire sauce, smoked paprika, oregano, cumin, salt, and pepper.
- Pour the mixture over the beef and potatoes in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
- About 30 minutes before serving, sprinkle the shredded cheddar cheese on top, cover, and let it melt.
My grandmother always said that good food requires patience, and this casserole is no exception. Trust the process, and you’ll be rewarded with layers of flavor that develop beautifully over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International