Description
A hearty and flavorful casserole made with ground beef, beans, and vegetables, all cooked slowly in a slow cooker for a comforting meal.
Ingredients
Scale
- 1 lb ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- In the slow cooker, combine the cooked ground beef, black beans, kidney beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, salt, and pepper.
- Stir the mixture until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, sprinkle shredded cheddar cheese on top and let it melt.
- Serve hot and enjoy!
Notes
- Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg