Description
A hearty beef and potato casserole with smoky tomato sauce, tender root vegetables, and kidney beans. Perfect for busy weeknights and family feasts, this slow cooker staple combines robust flavors and convenience.
Ingredients
Ground Beef, 1 pound
Potatoes, 4 cups
Kidney Beans (drained and rinsed), 15 ounces
Sweet Corn (drained), 15 ounces
Tomato Sauce, 15 ounces
Garlic Powder, 1 teaspoon
Onion Powder, 1 teaspoon
Smoked Paprika, 1 teaspoon
Salt and Black Pepper, to taste
Instructions
Heat oil in a skillet and sear ground beef until browned; drain excess fat.
In a slow cooker, layer diced potatoes, cooked beef, kidney beans, and corn.
Stir in tomato sauce and spices (garlic powder, onion powder, smoked paprika, salt, pepper).
Cover and cook on low for 6-8 hours.
Check for desired thickness; adjust seasoning if needed
Serve warm with optional toppings like sour cream or fresh cilantro.
Notes
For gluten-free diets, ensure canned ingredients use gluten-free labels.
Fresh garlic (2 cloves) can replace powder; add 5 minutes before cook time.
Top with cheddar cheese in final hour for crusty edges.
Store leftovers in airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 420
- Category: Dinner Recipes
- Method: Slow Cooking
- Cuisine: American Cowboy