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Description
A hearty and filling casserole with ground beef, beans, and creamy potatoes, topped with melted cheese.
Ingredients
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
- 1 (16-ounce) can dark red kidney beans, undrained
- 1 (14.5-ounce) can petite diced tomatoes with juice
- 1 (10-ounce) can diced tomatoes with fire roasted hatch chilies, with juice
- 1 cup frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon chipotle powder
- 1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded
Instructions
- Lightly spray your crockpot with nonstick cooking spray.
- In a 10-inch nonstick skillet over medium-high heat, brown the ground beef, diced onions, and minced garlic until the beef is no longer pink.
- Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
- Add the kidney beans, diced tomatoes with juice, diced tomatoes with chilies, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot.
- Stir everything together until well combined.
- Remove 1½ cups of the meat mixture and set it aside.
- Layer the sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.
- Cover and cook on high for 5 hours or on low for 7 hours.
- Before serving, sprinkle shredded Colby and Monterey Jack cheese over the top. Cover again and let it melt completely.
- Serve hot and enjoy!
Notes
For a spicier version, add extra chipotle powder or diced jalapeños. You can substitute ground turkey or chicken for the beef. Slice the potatoes evenly for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American