Description
Hearty slow‑cooker casserole combining beef, beans, corn, and spices—topped with cheese and crispy chips for a comforting one‑pot cowboy‑style meal.
Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup crushed tortilla chips or Fritos for topping
- 2 tablespoons chopped fresh cilantro (optional garnish)
Instructions
- In a skillet over medium heat, brown the ground beef with diced onion until meat is no longer pink, about 5–7 minutes. Add garlic and cook another minute; drain excess fat.
- Transfer beef mixture to a 6‑quart slow cooker.
- Add black beans, pinto beans, corn, diced tomatoes with chilies, tomato sauce, beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until flavors meld and casserole is hot through.
- About 15 minutes before serving, stir in 1 cup shredded cheddar cheese. Cover and let it melt.
- Serve in bowls or scoop onto plates. Sprinkle with extra cheddar cheese, crushed tortilla chips (or Fritos), and chopped cilantro if desired.
Notes
- Make it vegetarian: swap beef for plant‑based crumbles or extra beans.
- For extra heat, add a diced jalapeño or a pinch of cayenne powder.
- Leftovers keep well—store refrigerated up to 4 days or freeze in portions.
- Top with sour cream, avocado slices, or pickled jalapeños for variety.
- Use gluten‑free chips/broth to make it gluten‑free.