Description
A hearty and delicious slow cooker recipe featuring ground beef, potatoes, corn, and topped with melted cheddar cheese.
Ingredients
Scale
- 1 lbs ground beef
- 2 lbs frozen potatoes (hash browns or diced)
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel tomatoes and green chiles (undrained)
- 1 can (10 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 0 tsp salt
- 0 tsp black pepper
Instructions
- In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain excess fat.
- Layer the frozen potatoes in the bottom of the slow cooker.
- Add the browned ground beef, corn, Rotel with its juices, and cream of mushroom soup to the slow cooker. Stir gently to combine.
- Season with garlic powder, onion powder, salt, and black pepper. Stir to distribute seasonings evenly.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until potatoes are fork-tender.
- About 30 minutes before serving, sprinkle shredded cheese over the top and replace the lid. Let melt with residual heat.
- Serve hot, spooning into bowls and garnishing with sour cream, green onions, or cilantro if desired.
Notes
- This recipe is great for meal prep and can be refrigerated for up to 3 days.
- Feel free to customize the toppings or add your favorite spices.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg