Crockpot Mexican Ground Beef Casserole
Nov. 9th, 2017 07:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaCrockpot Mexican Ground Beef Casserole
http://tasteerecipe.com/2015/10/12/this-will-certainly-warm-you-up-on-a-cold-night-yummy/2/
brown the ground beef and drain off any excess fat first. If you like, you can do this step, along with the chopping, cubing, and mincing, the night before, put everything away in sealed containers, and then bring everything out when you’re ready to make it.
You want the potatoes to be on the bottom (well seasoned with salt and pepper), the onion and garlic over them, the browned beef in the middle, and the beans, tomatoes, and water mixed together on top. Cook on low, covered, for 7-8 hours. Add the cheese toward the end of the cooking process and give it about 15 minutes to melt (keep it covered after adding the cheese on top). This is basically a one-pot meal; add a simple garden salad.
Ingredients
1½ pounds ground beef
6 medium potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed (dark red kidney beans.)
1 (14 oz) can diced tomatoes, undrained (I used Hunt’s.)
¼ cup water
Salt and pepper to taste
4 oz shredded cheddar cheese
Instructions:
Brown the ground beef and place potatoes in bottom of crockpot, and salt and pepper generously.
Add onions and minced garlic.
Layer ground beef on top of the onions, and top with kidney beans, diced tomatoes, and water.
Cover and cook on low for 7-8 hours.
When there is about 15 minutes of cook time left, sprinkle cheese on top of dish and cover again until cheese is melted.
Quick tip: I like to add some red pepper flakes for a kick!
http://tasteerecipe.com/2015/10/12/this-will-certainly-warm-you-up-on-a-cold-night-yummy/2/
brown the ground beef and drain off any excess fat first. If you like, you can do this step, along with the chopping, cubing, and mincing, the night before, put everything away in sealed containers, and then bring everything out when you’re ready to make it.
You want the potatoes to be on the bottom (well seasoned with salt and pepper), the onion and garlic over them, the browned beef in the middle, and the beans, tomatoes, and water mixed together on top. Cook on low, covered, for 7-8 hours. Add the cheese toward the end of the cooking process and give it about 15 minutes to melt (keep it covered after adding the cheese on top). This is basically a one-pot meal; add a simple garden salad.
Ingredients
1½ pounds ground beef
6 medium potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed (dark red kidney beans.)
1 (14 oz) can diced tomatoes, undrained (I used Hunt’s.)
¼ cup water
Salt and pepper to taste
4 oz shredded cheddar cheese
Instructions:
Brown the ground beef and place potatoes in bottom of crockpot, and salt and pepper generously.
Add onions and minced garlic.
Layer ground beef on top of the onions, and top with kidney beans, diced tomatoes, and water.
Cover and cook on low for 7-8 hours.
When there is about 15 minutes of cook time left, sprinkle cheese on top of dish and cover again until cheese is melted.
Quick tip: I like to add some red pepper flakes for a kick!
