Ingredients
Scale
- 1.5 pounds ground beef
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds frozen diced potatoes
- 1 can (15-ounce) whole kernel corn, drained
- 1 can (10-ounce) Rotel diced tomatoes with green chilies
- 1 can (10.75-ounce) condensed cream of mushroom soup
- 1/2 cup beef broth or milk
- 2 cups shredded sharp cheddar cheese
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked; drain excess fat.
- Add chopped onion and minced garlic, sauté until onions are translucent.
- Transfer the beef mixture to a slow cooker. Add diced potatoes, corn, Rotel tomatoes, cream of mushroom soup, and broth or milk.
- Season with paprika, chili powder, garlic powder, black pepper, and salt to taste.
- Cover and cook on low for about 3 hours or until potatoes are tender.
- During the last 15 minutes, stir in 1 cup of shredded cheddar cheese until melted.
- Serve topped with the remaining cheese.
Notes
- Adjust seasoning levels to your taste preference.
- You can substitute ground turkey for a lighter option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Comfort food