Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 can kidney beans, drained
- 1 can diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- Salt and black pepper, to taste
- 3–4 medium potatoes, thinly sliced
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a skillet over medium heat, cook ground beef, onion, and garlic until browned. Drain excess fat.
- Stir in cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and pepper. Simmer to combine.
- Layer half of the sliced potatoes in the bottom of the baking dish. Spread half of the beef mixture over potatoes. Repeat layers.
- Cover with foil and bake 45 minutes.
- Remove foil, sprinkle shredded cheese on top, and bake uncovered 15 minutes until cheese is golden and bubbly.
- Let rest a few minutes before serving.
Notes
- For extra spice, add cayenne pepper or diced jalapeños.
- Use Russet or Yukon Gold potatoes for best texture.
- Swap ground beef for ground turkey or sausage for a different flavor.
- Store leftovers in the fridge up to 4 days or freeze for up to 3 months. Thaw before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg