Description
A comforting and rustic one-pot meal with tender ground beef, potatoes, corn, beans, and veggies in a rich tomato sauce, slow-cooked to perfection. Perfect for families, this hearty casserole offers deep flavor and wholesome ingredients without any hassle.
Ingredients
1 pound lean ground beef
1 cup chopped yellow onion
2 cloves garlic, minced
4 cups diced potatoes
1 cup chopped bell peppers (any color)
1 cup diced carrots
1 28-ounce can crushed tomatoes
1 15-ounce can kidney beans, drained and rinsed
1 cup corn kernels (frozen or canned)
2 tablespoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 tablespoon vegetarian Worcestershire sauce
1 cup beef broth
Instructions
Heat a skillet over medium heat; brown ground beef with onions and garlic, then drain excess fat.
Transfer mixture to the crock pot and add diced potatoes, bell peppers, and carrots.
Mix crushed tomatoes, kidney beans, corn, chili powder, paprika, cumin, oregano, cayenne, Worcestershire sauce, and beef broth in a bowl.
Pour the mix into the crock pot and stir to combine. Cook on low for 6-8 hours or high for 3-4 hours.
Optional: Thicken the sauce by whisking 2 tablespoons flour into the tomatoes mixture before adding.
Garnish with shredded cheddar cheese and broil for 5 minutes to melt the top.
Serve warm and enjoy this fuss-free family favorite.
Notes
For a leaner version, drain fat after browning beef.
Replace beef with plant-based ground meat or chicken for dietary preferences.
Add spinach, zucchini, or green chilies for extra nutrition.
Freeze leftovers for up to 3 months; reheat in oven or microwave.