Description

This hearty one-pot meal layers ground beef, potatoes, beans, and corn in a rich tomato sauce. Easy to prep, slow-cooked to perfection—ideal for family dinners or make-ahead meals.

Ingredients

1 pound ground beef

4 cups potatoes, chopped (Russet or Yukon Gold recommended)

1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces) corn, drained

1 can (15 ounces) tomato sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup shredded cheese (optional, for topping)

Sour cream and chopped chives (optional, for garnish)

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Instructions

Prep the Ingredients:

Brown the meat: In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat.

Chop the potatoes into bite-sized pieces.

Layer the Ingredients in the Slow Cooker:

Place chopped potatoes in the bottom of the slow cooker.

Add browned ground beef on top.

Sprinkle in kidney beans and corn.

Pour tomato sauce over everything and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper.

If necessary, repeat layers for even distribution.

Cook the Casserole:

Cover and cook on Low for 6–8 hours or High for 3–4 hours, until potatoes are fork-tender.

In the last 30 minutes, add shredded cheese on top, cover, and let it melt.

Serve warm, topped with sour cream and chopped chives if desired.

Notes

Make it ahead: Assemble ingredients in the slow cooker insert and refrigerate overnight before cooking the next day.

Vegetarian option: Use meatless crumbles or cooked lentils instead of ground beef.

Storage: Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.

Make it spicy: Add diced jalapeños or a pinch of cayenne for a kick.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American