Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs)
- 1 cup shredded cheese (cheddar or your preference)
Instructions
- Gather all ingredients on your countertop.
- Chop the onion and garlic evenly.
- Slice the potatoes thinly.
- Rinse and drain the canned kidney beans.
- In a skillet over medium-high heat, brown the ground beef until no longer pink.
- Drain any excess fat from the beef.
- In your slow cooker, layer the sliced potatoes, followed by the browned beef, onions, garlic, kidney beans, corn, and the can of diced tomatoes.
- Mix the cream of mushroom soup, milk, chili powder, salt, and pepper until smooth, then pour over the layered ingredients.
- Cover and cook on low for 6-8 hours without lifting the lid.
- When ready, sprinkle the shredded cheese on top and cover again until it melts.
Notes
For deeper flavor, consider adding spices like smoked paprika or cumin. Adjust seasoning based on your preference.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg