Slow Cooker Cheesy Ground Beef and Potatoes

Ingredients

• 1½ lb (680 g) lean ground beef

• 2 lb (900 g) russet or Yukon Gold potatoes, peeled and diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1 small onion, diced (optional)

• 2 cloves garlic, minced

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon Italian seasoning

• ½ teaspoon black pepper

• 1 teaspoon salt, or to taste

• ½ cup beef broth

• 1 tablespoon olive oil, if needed

Instructions

Step 1: Prepare the potatoes and vegetables

Wash and peel the potatoes if desired. Cut them into evenly sized ½-inch cubes so they cook at approximately the same rate.

Dice the red, green, and yellow bell peppers. Chop the onion and mince the garlic, if using.

Step 2: Brown the ground beef

Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spatula until no pink remains.

Drain excess grease. Stir in the garlic, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Cook for another minute to release the aromas.

For food safety, cook ground beef to an internal temperature of 160°F (71°C).

Step 3: Layer everything in the slow cooker

Lightly grease the slow cooker if desired.

Add the diced potatoes, bell peppers, and optional onion. Spread the cooked ground beef evenly over the vegetables.

Pour in the beef broth and gently stir to distribute the seasonings. The liquid should moisten the ingredients without completely covering them.

Step 4: Slow cook until tender

Cover and cook:

• LOW: 4–5 hours

• HIGH: 2–3 hours

Cooking times vary depending on the slow cooker and the size of the potato cubes. Check that the potatoes are fork-tender before adding the cheese.

Avoid opening the lid repeatedly, as this releases heat and slows cooking.

Step 5: Add the cheese

Once the potatoes are tender, sprinkle the shredded cheddar and mozzarella evenly over the top.

Cover and cook for another 10–15 minutes, or until the cheese has melted and become bubbly.

For a more golden, browned cheese topping, transfer a suitable portion to an oven-safe dish and briefly broil it, watching carefully.

Step 6: Serve hot

Gently stir the cheesy mixture or scoop it directly into bowls. Garnish with chopped parsley or green onions if desired.

Serve immediately while the cheese is hot and stretchy.

Nutrition Information

Estimated per serving, based on 6 servings and the ingredients listed.

Values vary depending on the beef’s fat content, cheese brands, and added salt.

Tips for the Best Results

• Cut potatoes evenly: Smaller, uniform cubes cook more consistently.

• Brown the beef first: This improves flavor and removes excess grease.

• Avoid too much liquid: The vegetables release moisture as they cook.

• Shred cheese fresh: It often melts more smoothly than pre-shredded cheese.

• Customize the vegetables: Add mushrooms, corn, or diced zucchini if desired.

• Make it spicy: Add chili flakes or a little cayenne pepper.

• For extra flavor: Stir in a tablespoon of Worcestershire sauce with the broth.

Allergy and Dietary Information

• Nuts: No nuts are required in this recipe. Check packaged cheese, broth, and seasonings for allergen warnings if needed.

• Gluten-free: Use certified gluten-free broth and seasonings.

• Dairy-free: Use dairy-free cheese alternatives.

• Lower-fat option: Choose lean ground beef and reduced-fat cheese.

• Vegetable variation: Replace some of the potatoes with cauliflower or additional bell peppers.

Storage and Reheating

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze in individual portions for up to 2–3 months for best quality.

• Microwave: Reheat covered in short intervals, stirring as needed, until heated through.

• Stovetop: Reheat in a skillet with a splash of broth to restore moisture.

Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).

Serving suggestion: Pair this cheesy beef and potato casserole with a crisp green salad, steamed broccoli, or green beans for a filling and balanced dinner.