Slow Cooker Beef and Potato Casserole
Hello, kitchen explorers! If you’re on the hunt for a hearty, delicious meal that practically cooks itself, you’ve landed in the right place. This slow cooker beef and potato casserole is one of my go-to recipes for busy days, and I think you’re going to love it. It’s packed with protein, veggies, and that beautiful cheesy goodness we all adore. Plus, you can just set it and forget it while you go about your day!
Nutritional Benefits of This Casserole
Now, let’s talk a bit about what’s on your plate! This casserole isn’t just comforting; it’s also pretty wholesome. You’ve got your protein from the ground beef, fiber from the black beans, and a nice dose of vitamins from the potatoes and corn. The beans add plant-based goodness, while the spices like chili powder and cumin can boost your metabolism. It’s a well-rounded dish that keeps you feeling full and satisfied without a heavy feeling afterward!
Fun Variations to Make It Your Own
- Meat Swap: If you want a lighter version, swap out the ground beef for turkey or even a meat alternative.“
- Veggie Lovers: Toss in some chopped bell peppers or zucchini for an extra veggie kick!
- Spice it Up: Add some diced jalapeños or a splash of hot sauce for those of you who enjoy a little heat.
- Cheese Variety: Mix it up with pepper jack, or even a dollop of cream cheese for a creamier texture.
Let’s Get Cooking: Slow Cooker Beef and Potato Casserole Recipe
Ingredients
- 1 lb ground beef
- 3-4 medium potatoes, peeled and cubed
- 1 cup black beans (canned, drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 cup beef broth (optional, for moisture)
- 1-2 tsp chili powder
- 1 tsp ground cumin
- Salt and black pepper to taste
- 1-2 cups shredded cheddar cheese (or mixed cheddar and Monterey Jack)
- Fresh parsley or cilantro, chopped for garnish
- 1 tbsp olive oil or cooking oil
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Instructions
- Start off by heating the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until they’re softened and fragrant. Trust me, your kitchen will smell amazing!
- Next, add the ground beef to the skillet. Cook it until it’s browned and crumbly. Make sure to break up any clumps you see, and when it’s ready, drain any excess fat.
- Now, it’s time to spice things up! Stir in the chili powder, cumin, salt, and black pepper, letting the spices cook for another minute so they really get infused in the beef.
- Transfer the seasoned beef mixture into your slow cooker. It’s getting good, right?
- Next, add the cubed potatoes, black beans, corn kernels, and diced tomatoes into the slow cooker and stir gently to mix everything evenly.
- If you’re using beef broth, pour it in now; this will keep your casserole moist and yummy.
- Cover the slow cooker and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The best part? Just let it do its magic until the potatoes are nice and tender!
- About 20-30 minutes before you’re ready to eat, sprinkle the shredded cheese evenly over the casserole. Cover it back up and let the cheese melt into a gooey, delicious layer.
- Finally, once it’s done, garnish with freshly chopped parsley or cilantro. Serve hot, right from the slow cooker, and watch everyone dig in with big smiles!
Practical & Valuable Tips
- If you prefer firmer potatoes, consider cutting them a bit larger or adding them halfway through the cooking time.
- To store leftovers, just place them in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or on the stove.
- You can freeze this casserole too! Just make sure it cools completely before transferring it to a freezer-safe container.
Equipment Needed
Let’s make sure you have everything you need before you start:
- A large skillet for browning the beef
- A slow cooker (of course!)
- A cutting board and knife for chopping veggies
- A spatula or wooden spoon for mixing
- A measuring cup and spoons for accuracy
Frequently Asked Questions
- Can I use frozen potatoes? While fresh potatoes work best, you can use frozen cubed potatoes. Just note that they might release more moisture.
- What can I serve with this casserole? It’s great on its own, but a fresh side salad or some crusty bread would complement it beautifully!
- Can I make this vegetarian? Absolutely! Substitute the ground beef with your choice of lentils or extra beans and use vegetable broth instead of beef broth.
- How do I know if it’s done? The potatoes should be fork-tender, and the flavors should meld beautifully.
- Can I leave it on low overnight? I recommend no more than 8 hours on low to avoid overcooking the potatoes, but it’s best to cook it when you can monitor it!
Final Thoughts
There you have it! A warm, comforting slow cooker beef and potato casserole that I can’t wait for you to try. It’s the type of recipe that warms you up from the inside out. If you make this dish, I’d love to see your photos or hear about any variations you tried out. You can find me over on Pinterest where I share all sorts of delicious recipes. Happy cooking!
