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1. Brown the Beef and Sauté the Aromatics:
• In a large skillet over medium heat, add the ground beef along with the chopped onion and minced garlic. Cook until the meat is fully browned and the onions are soft and translucent. This step is crucial because it builds the foundational flavor for the casserole.
• Once the beef is cooked and the aromatics are fragrant, carefully drain any excess fat from the skillet. Transferring the beef mixture at this point ensures that the final dish isn’t too greasy and that the flavors remain well balanced.
2. Transfer to the Slow Cooker and Build the Base:
• Move the browned beef mixture into your slow cooker.
• Add the condensed cream of mushroom soup and milk to the beef mixture. Stir these together to form a smooth, creamy sauce that will coat the other ingredients as they cook.
• Mix in the kidney beans, ensuring they are evenly distributed. The beans not only add heartiness to the dish but also contribute a pleasant, creamy texture.
• Pour in the can of diced tomatoes with green chilies, and add the cup of frozen corn. These ingredients introduce a tangy, slightly spicy note that complements the rich, creamy base.
• Season the mixture with chili powder, salt, and black pepper. Stir everything together until all the ingredients are well incorporated.
3. Layer the Potatoes:
• Next, prepare the sliced potatoes. It’s best if they are uniformly sliced so they cook evenly.
• Add the potato slices to the slow cooker, gently stirring to ensure that each piece is well coated with the beef and bean mixture. The potatoes are key to this dish, as they absorb the flavors of the sauce and become meltingly tender over the long cooking period.
4. Slow Cook the Casserole:
• Cover the slow cooker with its lid.
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