Description
A hearty slow cooker casserole with ground beef, three types of beans, and vegetables that cooks itself while you go about your day. Comfort food at its finest.
Ingredients
Scale
- 1½ pounds ground beef (80/20 blend)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 cup frozen corn kernels
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 green onions, chopped
Instructions
- 1. Brown ground beef in a large skillet over medium-high heat, 6-8 minutes until no pink remains.
- 2. Add diced onion to skillet and cook 3-4 minutes until softened.
- 3. Stir in garlic and bell pepper, cook 2 minutes until fragrant.
- 4. Transfer beef mixture to 6-quart slow cooker.
- 5. Add all beans, diced tomatoes, tomato sauce, and corn to slow cooker.
- 6. Stir in tomato paste and all seasonings until evenly distributed.
- 7. Cover and cook on low 6-7 hours or high 3-4 hours.
- 8. During last 30 minutes, stir in half the shredded cheese.
- 9. Serve hot topped with remaining cheese, sour cream, and green onions.
Notes
Store leftovers up to 4 days refrigerated or 3 months frozen. Flavors improve after a day. Can double recipe for larger groups.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 16g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 28g