Ingredients
Scale
- 1.5 pounds ground beef
- 1 large yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 pounds frozen diced potatoes
- 1 can (15-ounce) whole kernel corn (drained)
- 1 can (10-ounce) Rotel diced tomatoes with green chilies (undrained)
- 1 can (10.75-ounce) condensed cream of mushroom soup
- 1/2 cup beef broth
- 2 cups shredded sharp cheddar cheese
Instructions
- In a skillet over medium heat, brown the ground beef with chopped onion and minced garlic until fully cooked; drain excess fat.
- In the slow cooker, combine the browned beef mixture with frozen potatoes, corn, Rotel tomatoes (with juices), cream of mushroom soup, beef broth, and seasonings. Mix thoroughly.
- Set the slow cooker to low and cook for approximately 3 hours or until the potatoes are tender.
- Stir in 1 cup of shredded cheddar cheese about 15 minutes before serving, allowing it to melt.
- Serve hot topped with remaining cheese.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg