Ingredients
Scale
- 1 lb. ground beef
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 15 oz. can kidney beans, drained and rinsed
- 15 oz. can diced tomatoes
- 10.5 oz. can cream of chicken soup or cream of mushroom soup
- 1 tbsp. italian seasoning
- 1 tsp. salt
- ½ tsp. pepper
- 2 cups shredded cheddar cheese
Instructions
- In a skillet over medium heat, brown the ground beef until cooked through. Drain excess fat.
- Add the diced onion and minced garlic, cooking until softened.
- Transfer the beef mixture to the slow cooker and add the diced potatoes, kidney beans, diced tomatoes, cream soup, italian seasoning, salt, and pepper. Stir to combine all ingredients.
- Cover and cook on low for 6 hours until the potatoes are tender.
- Before serving, sprinkle shredded cheddar cheese over the top, allowing it to melt.
Notes
Feel free to substitute with ground turkey or chicken for a lighter option.
This casserole can be made ahead and stored in the refrigerator for up to 2 days before cooking.
For added spice, consider mixing in some chopped jalapeños.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg