Ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 large potatoes, sliced
- 1 can (15 oz) kidney beans, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 tsp chili powder
- Salt and black pepper to taste
- 1 cup shredded cheese (Cheddar or your choice)
Instructions
- Brown the ground beef with chopped onion and garlic in a skillet until no pink remains; drain excess fat.
- Layer sliced potatoes in the slow cooker, followed by the cooked beef, beans, tomatoes, and corn.
- Whisk together condensed cream of mushroom soup, milk, chili powder, salt, and black pepper until smooth; pour over the layered ingredients.
- Cook on low for 6–8 hours or until potatoes are fork-tender.
- Sprinkle shredded cheese over the top and cover for 5–10 minutes until melted; serve hot.
Notes
For best results, slice potatoes uniformly and check for doneness at 5 hours if your slow cooker runs hot.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None