Description
A hearty, rustic casserole of tender potatoes, savory ground beef, beans, corn, and melted cheese, all slow-cooked for rich flavor and easy preparation. Perfect for a comforting weeknight meal.
Ingredients
1 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
1 (16 oz) can tomato sauce
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10.5 oz) can condensed cream of mushroom soup
2 lbs potatoes, peeled and cubed
1 cup shredded cheddar cheese
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp cumin
1/2 cup water or broth (non-alcoholic)
Instructions
In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
Add onion and garlic to the skillet and sauté until softened.
Transfer beef mixture to the slow cooker.
Add tomato sauce, kidney beans, corn, cream of mushroom soup, salt, pepper, paprika, and cumin to the slow cooker.
Pour in the water or broth.
Add the cubed potatoes on top.
Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Sprinkle the shredded cheese over the top during the last 30 minutes of cooking.
Serve hot.
Notes
Substitute ground beef with plant-based ground meat for a vegetarian version.
If the casserole is too dry, add a little more broth or water.
Leftovers can be stored in the refrigerator for up to 3 days.