Ingredients
Scale
- 1 pound ground beef (80/20 recommended)
- 1 cup white onion, diced
- 1½ pounds russet potatoes, cut into 1-inch cubes
- 21.5 ounces cream of mushroom soup
- 15.25 ounces corn
- 2 cups shredded sharp cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef with diced onions, salt, and pepper until the meat is no longer pink.
- Prepare the Base: Layer the cubed potatoes evenly across the bottom of your slow cooker.
- Layer the Ingredients: Add the browned beef and onion mixture over the potatoes, followed by the cream of mushroom soup and corn.
- Season: Sprinkle garlic powder over the layers and gently stir to combine all ingredients.
- Slow Cook: Cover and cook on low for 5 hours, allowing the flavors to meld and the potatoes to become tender.
- Add Cheese: Top with shredded cheese and cook for an additional 10 minutes until melted and bubbly.
- Prep Time: 15 minutes
- Cook Time: 5 hours 10 minutes
