Ingredients
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1½ pounds (680 g) lean ground beef
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4 medium potatoes, peeled or unpeeled and diced into 1-inch cubes
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1 can (15 oz / 425 g) kidney beans, drained and rinsed
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1 can (10.75 oz / 305 g) condensed tomato soup
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1 medium onion, diced
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1 cup shredded cheddar cheese
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½ cup beef broth or water
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2 cloves garlic, minced
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1 teaspoon paprika
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1 teaspoon Italian seasoning
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½ teaspoon black pepper
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½ teaspoon salt, or to taste
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½ teaspoon chili powder (optional)
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1 tablespoon olive oil, if needed for browning
Instructions
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Brown the beef: Heat a skillet over medium heat. Add ground beef and cook for 6–8 minutes, breaking it into small pieces until no pink remains. Drain excess grease.
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Prepare the potatoes: Wash and dice the potatoes into evenly sized cubes so they cook at the same rate.
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Add ingredients: Place the potatoes, kidney beans, diced onion, and garlic into the slow cooker.
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Add the beef: Spoon the cooked ground beef over the vegetables and beans.
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Make the sauce: In a bowl, mix condensed tomato soup, beef broth, paprika, Italian seasoning, black pepper, salt, and optional chili powder.
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Combine: Pour the tomato mixture evenly over the ingredients. Stir gently to coat everything.
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Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the casserole is bubbling.
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Add cheese: Sprinkle shredded cheddar over the top during the final 15–20 minutes. Cover until melted.
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Serve: Gently stir and serve hot, with extra cheddar or fresh parsley if desired.
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Amount |
|---|---|
| Calories | 430–490 kcal |
| Protein | 28–33 g |
| Carbohydrates | 38–45 g |
| Fat | 17–22 g |
| Saturated Fat | 7–9 g |
| Fiber | 7–9 g |
| Sugar | 5–8 g |
| Sodium | 650–950 mg |
Nut & Allergen Information
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Peanuts: Not included in the basic recipe.
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Tree nuts: Not included in the basic recipe.
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Dairy: Contains cheddar cheese.
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Gluten/Wheat: Condensed tomato soup may contain wheat or gluten. Check the label.
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Other allergens: Check packaged soup and broth for soy or other allergens.
For a nut-free meal, check all product labels and cross-contact warnings.
Q/S – Questions & Suggestions
Q: Do I need to brown the ground beef first?
Yes, browning is recommended. It improves flavor and allows you to drain excess grease. Never put raw ground beef into a slow cooker in large clumps.
Q: Can I use black beans instead of kidney beans?
Yes! Black beans, pinto beans, or cannellini beans are good alternatives.
Q: Can I use cream of tomato soup?
Yes. Condensed tomato soup works well, but you can also use tomato sauce with a little extra seasoning.
Q: What if the potatoes are still firm?
Continue cooking until fork-tender. Cut potatoes into small, even cubes to help them cook evenly.
Q: Can I make it spicy?
Add chili powder, crushed red pepper, or diced jalapeños.
Q: How do I store leftovers?
Refrigerate in an airtight container within 2 hours and use within 3–4 days. Reheat until steaming hot.
Q: Can I freeze it?
Yes, although potatoes may become softer after thawing. Freeze in airtight portions for up to 2–3 months.
Chef’s Tip: For the best cheesy finish, add the cheddar near the end of cooking instead of mixing it in at the beginning.