Ingredients
Scale
- 1 pound ground beef: Lean but flavorful, feel free to swap with ground turkey or sausage .
- 1 medium onion + 3 garlic cloves: Base flavors that add depth without overpowering.
- 1 can cream of mushroom soup: Shortcut to rich, savory sauce .
- ½ cup milk: Thins the soup for a creamy texture .
- 1 can kidney beans + 1 can diced tomatoes with green chilies: Fiber and smoky heat in every bite .
- 1 cup frozen corn: Sweetness balances the spices .
- Chili powder, salt, pepper: Warm, earthy seasoning blend .
- 4 cups sliced potatoes: Starchy base that softens as it cooks .
- 1 cup shredded cheese: Melty finish (cheddar, Monterey Jack, or Mexican blend) .
Instructions
- Brown the beef: Heat a skillet over medium heat. Add ground beef, onions, and garlic. Cook until beef is browned and onions soften. Drain excess fat .
- Mix in slow cooker: Transfer beef to a 6-quart slow cooker. Stir in soup, milk, kidney beans, tomatoes, corn, chili powder, salt, and pepper .
- Add potatoes: Toss sliced potatoes into the mix, ensuring they’re coated .
- Cook low and slow: Cover and cook on low for 6–7 hours or high for 3–4 hours. In the last 20 minutes, top with cheese until melted .
Notes
Total time: 6–7 hours on low (1 hour active prep).
Serving suggestion: Pair with crusty bread or a green salad for balance .
Storage: Keeps in the fridge for 3–4 days or freezes well for later .
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 55mg