Description
A hearty and comforting casserole with ground beef, beans, and cheese, cooked to perfection in a slow cooker.
Ingredients
Scale
For the Crust:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 package (7 oz) cornbread mix
Instructions
1. Prepare the Crust:
- Brown the ground beef with onion and garlic in a skillet over medium heat. Drain excess fat.
- Transfer the beef mixture to the slow cooker. Add kidney beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Stir to combine.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Prepare the cornbread mix according to package instructions. Spread the batter evenly over the beef mixture in the slow cooker.
- Cover and cook on high for an additional 30-45 minutes or until the cornbread is cooked through.
- Sprinkle shredded cheddar cheese on top and let it melt before serving.
Notes
You can customize the seasonings to taste.