This dump-and-go recipe is the ultimate family comfort food. Layers of tender potatoes, savory ground beef, beans, corn, and melty cheese cook low and slow for a filling casserole that’s perfect for busy nights.
Why You’ll Love It
- One-pot slow cooker meal → easy cleanup.
- Hearty & filling → potatoes, beef, and beans keep you full.
- Family favorite → cheesy, cozy, and budget-friendly.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, chopped
- 3–4 medium potatoes, thinly sliced
- 1 can (15 oz) kidney beans, drained & rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (Rotel works great)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp chili powder (optional, for heat)
- Salt & pepper, to taste
- Fresh parsley or green onions, for garnish
Instructions
- Brown the Beef → In a skillet, cook ground beef and onion until browned. Drain excess fat.
- Layer Ingredients → In the slow cooker, layer half the potatoes, half the beef mixture, half the beans, corn, and tomatoes. Repeat layers.
- Mix Sauce → In a bowl, combine cream of mushroom soup with garlic powder, paprika, chili powder, salt, and pepper. Spread evenly over the top.
- Cook → Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.
- Cheesy Finish → Sprinkle shredded cheddar on top during the last 10 minutes of cooking. Cover until melted.
- Serve → Garnish with parsley or green onions.
Tips & Variations
- Make it Tex-Mex → add black beans instead of kidney beans + taco seasoning.
- Veggie boost → toss in diced bell peppers, carrots, or zucchini.
- Extra creamy → stir in ½ cup sour cream before serving.
- Spicy twist → use pepper jack cheese instead of cheddar.