Ingredients
Scale
- 1.5 pounds ground beef
- 1 large yellow onion (chopped)
- 2 pounds frozen diced potatoes
- 1 can whole kernel corn (drained)
- 1 can Rotel diced tomatoes with green chilies (undrained)
- 1 can condensed cream of mushroom soup
- ½ cup beef broth or milk
- 2 cups shredded sharp cheddar cheese (divided)
Instructions
- In a large skillet over medium heat, brown the ground beef with chopped onion and minced garlic until fully cooked.
- In the slow cooker, layer the frozen diced potatoes, drained corn, and undrained Rotel tomatoes.
- Add the cooked beef mixture to the slow cooker along with cream of mushroom soup and broth or milk.
- Stir in spices: paprika, parsley flakes (optional), chili powder, garlic powder, black pepper, and salt.
- Mix well and top with one cup of shredded cheese.
- Cover and cook on low for about 3 hours or until potatoes are tender.
- Before serving, sprinkle remaining cheese on top; let sit covered for an additional 10 minutes to melt.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg