Ingredients
1 pound ground beef: The base protein for the casserole.
1 medium onion (chopped): Adds flavor and aroma.
2 cloves garlic (minced): For an extra layer of flavor.
1 can (15 ounces) diced tomatoes (with juice): Provides moisture and acidity.
1 can (15 ounces) corn (drained): Adds sweetness and texture.
1 can (15 ounces) black beans (drained and rinsed): For protein and fiber.
1 cup frozen mixed vegetables: A colorful addition for nutrition.
2 cups frozen hash browns: The base layer for a hearty texture.
1 cup shredded cheddar cheese: For creaminess and flavor.
1 teaspoon chili powder: For a hint of spice.
1 teaspoon cumin: To enhance the savory flavor.
Salt and pepper: To taste.
Instructions
Step 1: Brown the Ground Beef
In a skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the meat is fully cooked and the onions are translucent. Drain any excess fat.
Step 2: Combine Ingredients
In the slow cooker, combine the browned beef mixture with the diced tomatoes, corn, black beans, frozen mixed vegetables, chili powder, cumin, salt, and pepper. Stir until well mixed.
Step 3: Layer the Hash Browns
Spread the frozen hash browns evenly over the top of the meat and vegetable mixture in the slow cooker.
Step 4: Add Cheese
Sprinkle the shredded cheddar cheese over the hash browns, distributing it evenly.
Step 5: Cook
Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the hash browns are tender and the cheese is melted and bubbly.
Step 6: Serve
Once cooked, give the casserole a gentle stir to combine the layers and serve hot. It pairs wonderfully with a side salad or crusty bread.
- Prep Time: 15
- Cook Time: 4H