Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 2 cups diced potatoes, fresh or frozen
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add onion and garlic, cooking until onion is translucent.
- Transfer beef mixture to slow cooker. Add black beans, corn, diced tomatoes, and diced potatoes.
- Sprinkle chili powder, cumin, paprika, salt, and pepper over mixture. Stir well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
- About 15 minutes before serving, sprinkle shredded cheddar cheese on top. Cover to melt.
- Garnish with fresh cilantro and serve with sour cream on the side.
Notes
- For a spicier version, add jalapeños or a dash of hot sauce.
- Can also be made with ground turkey for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350