Ingredients
– 1 pound ground beef
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (14.5 oz) diced tomatoes with chili (or regular)
– 1 medium onion, chopped
– 2 cups bell peppers (any color), chopped
– 2 cups diced potatoes (I love Yukon Gold!)
– 2 teaspoons garlic powder
– 1 teaspoon chili powder
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: shredded cheese for topping
Equipment Needed
– Slow cooker
– Chopping knife
– Cutting board
– Measuring cups and spoons
– Large mixing spoon
– Ladle for serving
Step-by-Step Instructions
To start, I brown the ground beef in a skillet over medium heat until it’s nice and browned, breaking it apart as it cooks. This step ensures that I get rid of excess fat and gives an extra depth of flavor to my casserole. Once the beef is cooked, I drain any leftover grease and transfer the beef into my slow cooker. It’s a simple process that gets me excited because I can already smell that savory aroma wafting through my kitchen. (See the next page below to continue steps…)