Ingredients:
1 pound ground beef
1 medium onion, chopped
3 cloves of garlic, minced
1 can (10.75 oz) condensed cream of mushroom soup
1/2 cup milk
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with green chilies
1 cup frozen corn
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups sliced potatoes (about 1.5 pounds)
1 cup shredded cheese (cheddar or your choice)
PREPARATION:
- In a skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the meat is browned and the onions are translucent. Drain any excess fat.
- In your slow cooker, combine the cooked beef mixture, cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and pepper. Stir well to combine.
- Add the sliced potatoes to the slow cooker and stir to ensure they are evenly coated with the beef and bean mixture.
- Cover the slow cooker and set it to cook on low for 6–7 hours. If you’re short on time, you can set it on high for 3–4 hours.
- During the last 20 minutes of cooking, sprinkle the shredded cheese on top and allow it to melt before serving.
enjoy!