Slow Cooker Cheesy Beef, Potato & Bean Casserole

Ingredients

Main ingredients

• 1½ lb (680 g) lean ground beef

• 2 lb (900 g) baby potatoes, halved or quartered

• 1 can (15 oz / 425 g) kidney beans, drained and rinsed

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 can (14.5 oz / 411 g) diced tomatoes

• 1 can (10 oz / 283 g) diced tomatoes with green chilies (Ro-Tel)

• 1 can (8 oz / 227 g) tomato sauce

• ½ cup (120 ml) beef broth

• 1½ cups (150 g) shredded cheddar cheese

Seasonings

• 1 tsp salt, or to taste

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp chili powder

• 1 tsp ground cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp Italian seasoning

• 1 tsp Worcestershire sauce (optional)

Optional garnish

• 2 tbsp fresh parsley

• Sliced green onions

• Extra shredded cheddar cheese

• Sour cream

• Fresh jalapeños

Instructions

1. Prepare the potatoes: Wash the baby potatoes and cut them into halves or quarters, depending on their size. Keep the pieces relatively even for consistent cooking.

2. Prepare the vegetables: Dice the onion and mince the garlic. Drain and rinse the kidney beans.

3. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart until fully browned.

4. Add onion and garlic: Stir in the diced onion and minced garlic. Cook for another 2–3 minutes until softened and fragrant. Drain excess grease.

5. Season the beef: Add salt, black pepper, paprika, chili powder, cumin, garlic powder, onion powder, and Italian seasoning. Stir to coat the beef evenly.

6. Prepare the slow cooker: Lightly grease a 6-quart slow cooker. Arrange the potatoes across the bottom.

7. Add the beans and beef: Spread the kidney beans over the potatoes, followed by the seasoned ground beef mixture.

8. Make the tomato sauce: In a bowl, combine diced tomatoes, Ro-Tel, tomato sauce, beef broth, and Worcestershire sauce. Stir well.

9. Combine everything: Pour the tomato mixture evenly over the potatoes, beans, and beef. Stir gently to distribute the sauce.

10. Slow-cook: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the mixture is bubbling.

11. Add cheese: Sprinkle shredded cheddar cheese over the top during the final 15–20 minutes. Cover until the cheese melts.

12. Finish and serve: Turn off the slow cooker and let the casserole rest for 5–10 minutes. Garnish with parsley or green onions and serve warm.

Nutrition Information

Estimated per serving, based on 8 servings.

Nutrition values vary depending on the beef, canned tomatoes, broth, cheese, and portion size.

Nut & Allergen Information

• Peanuts: Not intentionally included.

• Tree nuts: Not intentionally included.

• Dairy: Contains cheddar cheese. Optional sour cream also contains dairy.

• Gluten: The basic recipe can be gluten-free, but check Worcestershire sauce, beef broth, and seasonings.

• Soy: Check packaged ingredients for possible soy additives.

• Nut-free preparation: Check all labels for nut ingredients and cross-contact warnings.

For someone with food allergies, always verify the labels of every packaged ingredient.

Q/S — Questions & Tips

Q: Can I use ground turkey instead of beef?

Yes! Ground turkey or chicken works well. Brown it before adding it to the slow cooker.

Q: Can I use regular potatoes instead of baby potatoes?

Absolutely. Yukon Gold or red potatoes are excellent choices. Cut them into evenly sized chunks.

Q: Can I use black beans instead of kidney beans?

Yes! Black beans, pinto beans, or even a combination work perfectly.

Q: Can I make this casserole spicy?

Add extra chili powder, cayenne pepper, diced jalapeños, or hot sauce.

Q: Can I skip browning the ground beef?

Browning is strongly recommended because it improves flavor and allows you to drain excess grease. Always cook ground beef thoroughly.

Q: What if my casserole is too watery?

Remove the lid for the final 20–30 minutes of cooking, if your slow cooker allows it. You can also mash a few cooked potatoes into the sauce to thicken it.

Q: Can I prepare it ahead of time?

Yes. Brown the beef and prepare the vegetables ahead of time. Refrigerate separately and assemble when ready to cook.

Q: How should I store leftovers?

Refrigerate within 2 hours in airtight containers and enjoy within 3–4 days. Reheat until steaming hot throughout.

Q: Can I freeze this casserole?

Yes. Cool completely and freeze in airtight portions for up to 2–3 months for best quality. Potatoes may become slightly softer after thawing.

Q: What can I serve with it?

Serve with garlic bread, cornbread, a fresh green salad, or steamed vegetables.

Chef’s tip: Brown the ground beef with onion and garlic before adding it to the slow cooker. Add cheddar near the end rather than at the beginning to get a beautifully melted, cheesy topping!