Cheesy Slow Cooker Beef and Potato Casserole

Ingredients

• 1 lb ground beef
• 4 cup potatoes (diced)
• 1 can kidney beans (drained; approximately 15 oz can)
• 1 can corn (drained; approximately 15 oz can)
• 2 cup shredded cheese (type not specified)

Steps

1. 1

   Brown the ground beef in a skillet over medium heat, breaking it into small crumbles as it cooks. Cook until no longer pink, about 6–8 minutes, then drain excess fat. The source does not specify whether browning is required, but doing so improves the casserole's flavor and texture.

2. 2

   Add the diced potatoes to the slow cooker and spread them into an even layer.

3. 3

   Add the drained kidney beans over the potatoes, distributing them evenly.

4. 4

   Add the drained corn in an even layer.

5. 5

   Add the browned ground beef to the slow cooker and spread it evenly over the vegetables and beans.

6. 6

   Cover the slow cooker and cook on LOW for approximately 4–6 hours, or until the potatoes are completely tender when pierced with a fork. Because the source does not provide a cooking time, begin checking at 4 hours; avoid overcooking once the potatoes are tender.

7. 7

   Add the shredded cheese over the top of the casserole. Cover and continue cooking for 10–15 minutes, until the cheese is fully melted.

8. 8

   Turn off the slow cooker and let the casserole rest for 5 minutes before serving. Spoon it into bowls while hot.

Notes

The provided description lists the ingredients but does not specify seasoning, browning instructions, slow-cooker setting, cooking time, cheese variety, or can sizes. Season to taste if desired, but no additional seasoning was included in the extracted ingredient list.

Nutrition per serving

• main
• casserole
• slow-cooked
• beef
• cheesy
• comfort food
• family-friendly