Description
A robust, flavorful American comfort meal that combines tender ground beef, hearty Russet potatoes, kidney beans, and sweet corn in a slow-cooked, savory tomato base. This easy, set-it-and-forget-it dish uses smoky paprika for a hint of campfire flavor and requires minimal effort, making it the perfect satisfying weeknight dinner for the whole family.
Ingredients
1 pound ground beef (85% lean)
4 cups Russet or Yukon Gold potatoes, chopped
15 ounces kidney beans, drained and rinsed
15 ounces corn, drained
15 ounces plain tomato sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheese (optional topping)
Instructions
Brown the ground beef in a skillet over medium heat until completely cooked.
Drain the excess rendered fat from the meat.
In a slow cooker, layer the browned beef at the bottom.
Add the chopped potatoes, kidney beans, and corn over the beef.
In a separate bowl, whisk together the tomato sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
Pour the tomato mixture evenly over the ingredients in the slow cooker.
Cover and cook on LOW for 8 hours until potatoes are tender.
Stir gently before serving and top with shredded cheese if desired.
Notes
Using Russet potatoes is recommended for their high starch content, which helps naturally thicken the tomato sauce. For a more intense flavor, you can sprinkle additional smoked paprika before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner Recipes
- Method: Slow Cooking
- Cuisine: American Comfort