Looking for a delicious and easy meal that’s perfect for any occasion? Look no further than this Slow Cooker Ground Beef and Potatoes recipe! With flavorful ingredients and minimal prep time, this dish is sure to become a family favorite.
Why You’ll Love This Recipe?
- Great Flavors: The combination of creamy mushroom soup, ranch mix, and cheddar cheese creates a rich and savory dish.
- Quick Prep Time: With just a few simple steps, you can have this meal cooking in the slow cooker in no time.
- Perfect for Meal Prep: This recipe is great for meal prepping as it can be easily stored and reheated for later.
Ingredient Notes:
- Small russet potatoes: These add a hearty texture to the dish.
- Ground beef: Provides protein and richness to the meal.
- Cream of mushroom soup: Adds a creamy and savory flavor.
- Evaporated milk: Helps to create a rich sauce.
- Ranch mix: Adds a zesty flavor.
- Shredded cheddar cheese: Adds a gooey and cheesy topping.
Step-by-Step Instructions:
- Spray crock pot with non-stick spray.
- Brown the ground beef and drain.
- In a mixing bowl, combine the cream of mushroom soup, evaporated milk, and ranch mix. Whisk together to combine.
- Peel and slice potatoes.
- Add a ladle full of the sauce to the bottom of the crockpot. Now layer in the sliced potatoes, beef, soup, and cheese. Repeat layers finishing with the cheese. Place lid on top.
- Cook on low for 6-8 hours or high for 3-4 hours or until the potatoes are soft.
- Turn off the crock pot and allow it to cool for 10 minutes. This allows the casserole to thicken. Serve and enjoy!
Helpful Tips:
- For added flavor, try adding some diced onions or garlic to the ground beef while browning.
- You can swap out the ground beef for ground turkey or chicken for a lighter option.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- For a crispier topping, broil the dish in the oven for a few minutes after it has finished cooking in the slow cooker.
- Experiment with different cheese blends to create unique flavor profiles.
- Add some chopped fresh herbs, such as parsley or chives, for a pop of color and freshness.
Serving Suggestions:
This dish pairs well with a side of steamed vegetables or a simple green salad. For drinks, try serving it with a glass of red wine or a refreshing iced tea.
Storage and Reheating Tips:
To store leftovers, place them in an airtight container in the refrigerator. When reheating, add a splash of milk or broth to keep the dish creamy and moist.
Frequently Asked Questions:
- Can I use a different type of potato?
- Yes, you can use Yukon Gold or red potatoes as a substitute.
- Can I freeze this dish?
- While you can freeze it, the texture may change slightly upon reheating.
- Can I add vegetables to this recipe?
- Absolutely! Feel free to add in some chopped carrots, peas, or corn for added nutrients and flavor.
Conclusion:
Give this Slow Cooker Ground Beef and Potatoes recipe a try and enjoy a comforting and satisfying meal with minimal effort. We’d love to hear your feedback, so be sure to share your experience with us!
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Slow Cooker Ground Beef and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Ground Beef and Potatoes Recipe is a comforting and hearty meal perfect for busy weeknights. Layers of tender potatoes, savory ground beef, creamy mushroom sauce, and melted cheddar cheese create a delicious casserole that the whole family will love.
Ingredients
- 6–8 small russet potatoes, peeled and sliced
- 2 pounds ground beef, browned and drained
- 2 10.5 ounce cans cream of mushroom soup (do not dilute)
- 12 ounce can evaporated milk
- 1 ounce packet ranch mix
- 2 cups shredded cheddar cheese
Instructions
- Spray crock pot with non-stick spray.
- Brown the ground beef and drain.
- In a mixing bowl, combine the cream of mushroom soup, evaporated milk, and ranch mix. Whisk together to combine.
- Peel and slice potatoes.
- Add a ladle full of the sauce to the bottom of the crockpot. Now layer in the sliced potatoes, beef, soup, and cheese. Repeat layers finishing with the cheese. Place lid on top.
- Cook on low for 5-6 hours or high for 3-4 hours or until the potatoes are soft.
- Turn off the crock pot and allow it to cool for 10 minutes. This allows the casserole to thicken. Serve and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg