Description
A deeply satisfying and hearty meal that brings together savory ground beef, tender potatoes, and protein-rich kidney beans. This slow-cooked wonder is designed for busy households, offering a wholesome, comforting stew-like texture that develops perfectly over several hours. It is an ideal, budget-friendly dish that provides lasting nourishment with minimal effort, making it a reliable staple for your weekly rotation.
Ingredients
1 large onion, sliced into half moons
1 pound ground beef, browned and drained
3 large potatoes, peeled and sliced into even rounds
1 clove garlic, minced
2 cans (15 oz each) kidney beans, undrained
15 ounces diced tomatoes, undrained
10.5 ounces cream of chicken soup
1/2 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon cracked black pepper
1.5 cups cheddar cheese, freshly grated
Instructions
Prepare the garlic, onion, and potatoes.
In a skillet, brown the ground beef until cooked through, then drain the excess fat.
In the crockpot, create layers starting with half of the sliced potatoes and onions.
Add the browned beef over the vegetables.
Pour the undrained kidney beans, diced tomatoes, and cream of chicken soup over the beef.
Sprinkle with garlic, oregano, Italian seasoning, salt, and pepper.
Top with the remaining potato slices.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until potatoes are fork-tender.
Sprinkle the freshly grated cheddar cheese over the top during the last 15 minutes of cooking until melted.
Notes
For the best flavor, use freshly grated cheddar cheese as pre-shredded cheese contains anti-caking agents that prevent smooth melting. You can substitute the cream of chicken soup with a cream of mushroom or cream of celery soup if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 75mg