Why You’ll Love This

This casserole is hearty, forgiving, and ideal for busy schedules — brown the beef, layer the ingredients, set the slow cooker, and come back to a comforting family-style meal. Potatoes make it filling, beans add protein and fiber, and the melted cheese on top makes it irresistible.

Yield: 6–8 servings • Prep: 20–30 minutes • Cook: 3–8 hours (depending on setting) • Difficulty: Easy

Ingredients

Detailed Instructions — Step by Step

Step 1 — Prep & Brown the Beef

Heat a large skillet over medium-high heat. Add the ground beef (and a drizzle of oil if using lean beef). Break it up with a spoon and cook until no pink remains and the beef begins to brown, about 6–8 minutes. If you used fresh onion, add it here and sauté until translucent. Drain any excess fat, then transfer beef into the slow cooker.

Step 2 — Prep the Potatoes

Wash and dice potatoes into 1-inch cubes. Smaller dice cooks faster and more evenly. If you’re short on time, you can thinly slice potatoes for faster doneness.

Step 3 — Layer in the Slow Cooker

1. Spray the slow cooker insert lightly with nonstick spray or brush with a little oil to prevent sticking.
2. Add half of the chopped potatoes in an even layer across the bottom.
3. Spoon in the cooked ground beef over the potatoes.
4. Scatter the drained kidney beans and corn evenly over the beef.
5. Pour the can of tomato sauce over everything and sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper. Gently stir once to combine, being careful not to over-mix the layers.
6. Add the remaining potatoes on top if you prefer a more layered look — either way the potatoes should be mostly submerged in sauce.

Step 4 — Cook

Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until potatoes are fork-tender. Exact time varies with slow cooker model and potato size.

Step 5 — Finish with Cheese

About 20–30 minutes before serving, sprinkle shredded cheese evenly over the top. Replace the lid to allow the cheese to melt. If you like a golden top, transfer to a 375°F oven-safe dish and broil 2–3 minutes — watch carefully so it doesn’t burn.

Step 6 — Serve

Serve warm with optional dollops of sour cream, a sprinkle of chopped chives, and extra black pepper. Great with crusty bread, cornbread, or a simple green salad.

Notes, Tips & Time-savers

• Make-ahead: Brown the beef and chop potatoes the night before. Assemble in the slow cooker liner, cover, and refrigerate. Cook the next day on low for the usual time (it may need an extra 30–60 minutes from chilled).
• Even cooking: If your crockpot tends to run hot, place potatoes in the bottom as recommended; they’ll get perfectly tender without overcooking other ingredients.
• Thicker sauce: If the sauce is too thin at the end, stir in 1–2 tbsp of cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), cover and cook 10–15 minutes until thickened.
• Leftovers: Keeps well in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave; add a splash of broth or water if it’s thickened too much.
• Freezing: Freeze in portions (without cheese) for up to 3 months. Thaw overnight in the fridge and reheat; add fresh cheese when reheating.

Variations & Swaps

• Vegetarian: Swap ground beef for cooked lentils, crumbled tempeh, or a plant-based beef substitute. Add extra beans for protein.
• Spicy: Add 1–2 teaspoons chili powder, or a diced jalapeño with the onion, or a splash of hot sauce to the tomato sauce.
• Southwest: Use black beans and add 1 tsp ground cumin and 1 tsp chili powder. Top with avocado and cilantro.
• Cheesy potato bake: Double the potatoes, add more cheese, and finish under the broiler for a gratin-style top.

FAQ

Yes — peel and dice into 3/4–1″ pieces and reduce cooking time slightly. Sweet potatoes may become softer faster than white potatoes; check at the 3–4 hour mark on low.

Potato size, variety, and slow cooker model matter. Cut potatoes smaller for consistent results, and test with a fork at 1-hour intervals near the end. Also ensure the lid stayed on during cooking — heat loss extends cooking time.

Yes, but use a larger slow cooker (8-quart) and increase cooking time slightly. Avoid overfilling — the insert should be no more than 2/3 full for safety and even cooking.