Ingredients
Equipment
Method
- Peel and dice the onion, mince garlic, slice potatoes into ¼-inch rounds, and dice the bell pepper. Have all ingredients ready before starting.
- In a skillet over medium heat, cook ground beef for 5–7 minutes until browned. Drain any excess grease.
- Add diced onion and garlic to the beef and cook for 1–2 minutes until fragrant and translucent.
- Transfer beef mixture to your slow cooker. Add sliced potatoes, diced tomatoes, bell pepper, corn, beef stock, and all seasonings. Stir to combine.
- Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until potatoes are fork-tender.
- Once potatoes are tender, stir in drained kidney beans. Sprinkle shredded cheddar cheese on top, cover, and cook for 10–15 minutes until melted.
- Serve hot straight from the slow cooker. Garnish with green onions, sour cream, or fresh cilantro if desired.
Notes
Pro Tips:
• Brown beef before slow cooking for richer flavor.
• Slice potatoes evenly to ensure they cook through.
• Avoid lifting the lid—each peek adds 30 minutes!
• Use lean ground beef to prevent excess grease.
• Add beans at the end so they stay firm. Storage:
Refrigerate up to 4 days in airtight containers or freeze for up to 6 months. Reheat in microwave, stovetop, or slow cooker until hot.
• Brown beef before slow cooking for richer flavor.
• Slice potatoes evenly to ensure they cook through.
• Avoid lifting the lid—each peek adds 30 minutes!
• Use lean ground beef to prevent excess grease.
• Add beans at the end so they stay firm. Storage:
Refrigerate up to 4 days in airtight containers or freeze for up to 6 months. Reheat in microwave, stovetop, or slow cooker until hot.
