Crockpot Beef and Potato Casserole
Alright now, listen up! If you’re lookin’ for a set-it-and-forget-it kind of meal that’s gonna warm your soul and bring the family runnin’ to the table, then this Crockpot Beef and Potato Casserole is the one. We talkin’ tender beef, layers of potatoes, creamy sauce, beans, corn, and just the right amount of kick to bring everything together. Whether it’s a weeknight dinner or you’re feedin’ the whole crew at a family gathering, this dish delivers every single time.
Ingredients
- - 4 cups sliced potatoes about 1.5 pounds
- - 1 pound ground beef
- - 1 medium onion chopped
- - 3 cloves garlic minced
- - 1 can 15 oz kidney beans
- - 1 can 14.5 oz diced tomatoes with green chilies
- - 1 cup frozen corn
- - 1 can 10.75 oz condensed cream of mushroom soup
- - 1/2 cup milk
- - 1 teaspoon chili powder
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- - 1 cup shredded cheese cheddar or your favorite blend
Instructions
- In a skillet over medium heat, cook ground beef with chopped onion and minced garlic until the beef is browned and the onions are soft. Drain excess grease.
- Transfer the cooked beef mixture to a crockpot.
- Add the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, frozen corn, chili powder, salt, and black pepper. Stir everything together until well combined.
- Add the sliced potatoes to the crockpot and gently press them into the beef mixture to ensure they’re fully coated and covered.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are tender.
- About 20 minutes before serving, sprinkle shredded cheese over the top of the casserole. Cover and let it melt.
- Serve hot and enjoy!