Ingredients
Scale
For the beef mixture:
- 1 pound ground beef – This will be the main protein in the dish, providing savory and rich flavor.
- 1 medium onion, chopped – Adds a subtle sweetness and depth to the overall flavor.
- 3 cloves garlic, minced – A must-have for savory dishes, garlic imparts a bold aroma and a deep, earthy flavor.
- 1 can (10.75 oz) condensed cream of mushroom soup – The creamy base that ties everything together, giving the casserole a luscious, comforting texture.
- 1/2 cup milk – Adds creaminess and helps thin out the soup to create a velvety sauce.
- 1 can (15 oz) kidney beans, drained and rinsed – These beans contribute a mild flavor and a slightly creamy texture that balances out the richness of the beef and cheese.
- 1 can (14.5 oz) diced tomatoes with green chilies – A tangy, slightly spicy kick that adds brightness to the dish.
- 1 cup frozen corn – A pop of sweetness and color, corn balances the savory flavors and adds a satisfying crunch.
- 1 teaspoon chili powder – Brings a bit of heat and smokiness, enhancing the depth of the dish.
- 1/2 teaspoon salt – To season the dish to perfection.
- 1/4 teaspoon black pepper – A dash of pepper adds a touch of heat and complexity to the overall flavor.
For the potatoes:
- 4 cups sliced potatoes (about 1.5 pounds) – The potatoes are the heart of this casserole, providing a starchy base that soaks up all the flavors from the beef mixture.
For the cheesy topping:
- 1 cup shredded cheese (cheddar or your preferred variety) – The final touch that makes this casserole irresistible. Cheddar cheese is a popular choice for its sharp, tangy flavor, but feel free to use any cheese you prefer, like Monterey Jack or mozzarella.
Instructions
- Prepare the Ground Beef Mixture:
- Start by heating a skillet over medium heat. Add the ground beef, chopped onion, and minced garlic to the pan. Cook until the beef is browned and the onions are soft, about 5-7 minutes.
- Once the beef is cooked, drain any excess fat from the skillet to avoid making the casserole greasy.
- Transfer the beef mixture into the slow cooker, making sure to scrape up any tasty bits from the skillet and add them in as well.
- Add the Canned Ingredients and Seasonings:
- To the slow cooker, add the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and black pepper. Stir everything together until it’s well combined. This will form the flavorful sauce base for your casserole.
- Add the Sliced Potatoes:
- Now, layer the sliced potatoes on top of the beef mixture, ensuring that the potatoes are well coated with the sauce. This helps the potatoes absorb all the flavors while cooking.
- Slow Cook to Perfection:
- Cover the slow cooker and cook the casserole on low for 6-7 hours or on high for 3-4 hours, depending on how much time you have. The potatoes should be fork-tender, and the beef mixture should be bubbly and delicious.
- Top with Cheese:
- In the last 20 minutes of cooking, sprinkle the shredded cheese over the casserole and let it melt, forming a golden, gooey layer on top.
- Serve and Enjoy:
- Once the cheese has melted and the casserole is bubbling, it’s ready to serve! Scoop out hearty portions of the casserole, making sure to get a bit of everything: beef, beans, potatoes, and melted cheese. Pair with a simple side salad or steamed vegetables to complete the meal.
Notes
- The beef provides a rich, meaty base that’s deeply savory, while the onions and garlic infuse the dish with a fragrant depth of flavor.
- The kidney beans add a creamy, earthy element, complementing the slight heat from the diced tomatoes with green chilies.
- The corn offers a subtle sweetness and a pop of color that contrasts nicely with the other ingredients.
- The potatoes become tender as they soak up the delicious flavors from the beef mixture, with their starchy texture helping to thicken the sauce.
- Finally, the shredded cheese adds a melty, indulgent topping that brings everything together in a satisfying, gooey finish.
- Prep Time: 15 minutes
- Cook Time: 6 hours