Ingredients
Scale
- 1 lb ground beef
- 3 cups diced russet potatoes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (10.5 oz) tomato soup
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 ½ cups shredded cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp chili powder
- 2 tbsp chopped fresh parsley (optional for garnish)
Instructions
- In a skillet over medium heat, brown the ground beef. Drain excess fat and season with salt, pepper, paprika, and chili powder.
- Peel and dice the potatoes into bite-sized cubes. Dice the onion and mince the garlic.
- In the slow cooker, layer half the potatoes, half the beef, some onions, garlic, beans, and tomatoes. Repeat layers until ingredients are used.
- Pour the tomato soup evenly over the top. Do not stir.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until potatoes are tender.
- About 10 minutes before serving, top with shredded cheddar cheese. Close lid and let cheese melt.
- Garnish with fresh parsley if desired. Serve hot and enjoy.
Notes
- For extra heat, add diced green chiles or use pepper jack cheese.
- Avoid overcooking on high—potatoes may become mushy.
- This dish freezes beautifully, so make extra for busy weeknights.
- Prep Time: 25 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 85 mg