Description
A hearty casserole that combines creamy potatoes, ground beef, cheese, and a vibrant mix of vegetables for a comforting meal.
Ingredients
- 1.5 pounds ground beef
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds frozen diced potatoes
- 1 can (15-ounce) whole kernel corn, drained
- 1 can (10-ounce) Rotel diced tomatoes with green chilies, undrained
- 1 can (10.75-ounce) condensed cream of mushroom soup
- 1/2 cup beef broth or milk
- 1 teaspoon dried paprika
- 1 teaspoon dried parsley flakes (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (to taste)
- 2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup crispy fried onions or crumbled bacon (for topping, optional)
Instructions
- In a large skillet over medium heat, brown the ground beef with chopped onions until the beef is cooked through. Stir in minced garlic and cook for an additional minute until fragrant. Drain excess fat.
- In the slow cooker, layer the frozen diced potatoes, then add the cooked beef and onion mixture.
- Pour in the drained corn, undrained Rotel diced tomatoes, and cream of mushroom soup. Stir to combine.
- Add beef broth or milk, then sprinkle in the paprika, parsley flakes, chili powder, garlic powder, black pepper, and salt. Mix thoroughly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
- About 30 minutes before serving, stir in 1 cup of shredded cheddar cheese. Top with remaining cheese and crispy fried onions or bacon, if using. Cover and cook until the cheese is melted and bubbly.
- Serve warm, and enjoy your hearty casserole!
Notes
For added creaminess, consider using cream cheese in addition to the cream of mushroom soup. Store leftovers in an airtight container for 3-5 days in the fridge or freeze for 1-2 months.