Description
The ultimate answer to your quest for a hearty, fuss-free family dinner. This comforting embrace in a bowl features tender ground meat, savory vegetables, and a creamy, cheesy sauce, all topped with a delightful layer of potatoes, slow-cooked to perfection.
Ingredients
Scale
- 2 lbs lean ground beef
- 1 large yellow onion, chopped
- 3–4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1/2 cup BBQ sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 (15 oz) cans mixed beans, rinsed & drained
- 1 (15 oz) can corn, drained OR 1 ½ cups frozen corn
- 1 tbsp olive oil
- 1 (32 oz) bag frozen tater tots OR 4-5 medium russet potatoes, diced
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional garnishes: green onions, cilantro, sour cream, hot sauce
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add 2 lbs ground beef and brown, breaking it up with a spoon. Drain off any excess grease.
- Add 1 large yellow onion, chopped, to the skillet; cook for 5-7 minutes until softened.
- Stir in 3-4 cloves minced garlic and cook for 1 minute until fragrant.
- Sprinkle 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper (optional) over the beef mixture; stir and cook for 1 minute.
- Stir in 1 (14.5 oz) can diced tomatoes, 1 (15 oz) can tomato sauce, 1/2 cup BBQ sauce, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper.
- Add 2 (15 oz) cans mixed beans, rinsed and drained, and 1 (15 oz) can corn (or 1 ½ cups frozen corn). Stir gently.
- Bring the mixture to a gentle simmer on the stovetop and cook for 5-10 minutes.
- Lightly grease the inside of a 6-quart or larger slow cooker crock.
- Carefully spoon the entire meat and bean mixture into the prepared slow cooker crock, spreading evenly.
- Arrange 1 (32 oz) bag frozen tater tots or 4-5 medium diced russet potatoes in a single, even layer over the meat mixture.
- Generously sprinkle 2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese over the potato layer.
- Place the lid securely on the slow cooker. Cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until potatoes are tender and the cheese is melted and bubbly.
- For an extra cheesy topping, remove the lid during the last 30 minutes of cooking and sprinkle an additional 1/2 cup shredded cheese over the top. Recover and allow it to melt completely.
- Once cooked, turn off the slow cooker and let the casserole rest for 10-15 minutes with the lid slightly ajar or removed.
- Scoop generous portions into bowls or onto plates.
- Garnish with sliced green onions, fresh cilantro, sour cream, or hot sauce, if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days; reheats well.
Notes
- For additional flavor, use your favorite BBQ sauce.
- Feel free to add more vegetables like bell peppers or zucchini.
- Adjust the spice level by increasing or omitting cayenne pepper.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg