Description
A warm, bubbling casserole packed with tender beef, creamy potatoes, savory beans, and melty cheese, perfect for busy weeknights.
Ingredients
- 1 lb Ground beef
- 1 small Onion, diced
- 3–4 medium Potatoes, peeled and cubed
- 1 can (15 oz) Pinto beans, drained and rinsed
- 1 can (14.5 oz) Diced tomatoes with juice
- 1 cup Shredded cheddar cheese
- 1 can (10.5 oz) Cream of mushroom soup (optional)
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- Chopped parsley for garnish
Instructions
1. In a skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onions are soft. Drain any excess fat.
2. Layer the cubed potatoes in the bottom of your slow cooker to form the base. Spoon the browned beef and onions over the potatoes.
3. Add the pinto beans and diced tomatoes (including the juice) to the slow cooker. Sprinkle in the garlic powder, paprika, salt, and pepper. If using the cream of mushroom soup, spoon it over the top.
4. Gently stir everything together just enough to combine the seasonings. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
5. About 15-20 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top. Cover again and allow the cheese to melt.
6. Once the cheese is melty and gooey, garnish with fresh chopped parsley.
7. Serve hot and enjoy!
Notes
This casserole stores beautifully, making it a terrific meal-prep option. Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 65mg