Description
A hearty and comforting casserole combining seasoned ground beef, beans, tomatoes, and tender potatoes cooked low and slow with melted cheese on top.
Ingredients
1 pound lean ground beef
1 cup finely diced sweet yellow onions
1 tablespoon minced garlic
16 ounces un-drained dark red kidney beans
14.5 ounces petite diced tomatoes with juice
10 ounces diced tomatoes and 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 coat the crockpot with nonstick cooking spray.
In a 10-inch nonstick skillet over medium-high heat, cook the ground beef, onions, and garlic until the beef is no longer pink.
Drain any excess fat from the mixture, then transfer it to the prepared crockpot.
Add the undrained dark red kidney beans, petite diced tomatoes, diced tomatoes with hatch chilies, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot. Stir everything together until well combined.
Scoop out 1½ cups of the meat mixture from the crockpot to use later over the potatoes.
Arrange or wedge the sliced potatoes into the meat mixture in the crockpot, then sprinkle the reserved meat mixture evenly over the potatoes.
Cover with the lid and cook on high for 5 hours or on low for 7 hours.
Just before serving, remove the lid and evenly sprinkle the shredded cheese over the casserole. Replace the lid and allow the cheese to melt completely. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6
- Sodium: 720
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Carbohydrates: 38
- Fiber: 8
- Protein: 28
- Cholesterol: 70