Directions
- 1Heat a large skillet over medium-high heat. Add the olive oil, ground beef, onion, and 1/4 teaspoon of the salt. Break the beef into crumbles and cook until no pink remains and the onion is softened.
- 2Add the garlic and cook until fragrant. Drain any excess fat.
- 3In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and 1 teaspoon of salt until smooth.
- 4Layer the sliced potatoes in the bottom of a 6-quart slow cooker. Scatter the kidney beans and corn evenly over the potatoes. Add the browned beef mixture on top. Pour the sauce evenly over everything and stir gently to combine.
- 5Cover and cook on high for 2-4 hours, or low for 4-6 hours, until the potatoes are completely tender when pierced with a fork.
- 6In a small bowl, stir together the sour cream, 1 cup of the cheddar, and the hot sauce if using, until combined. Gently stir the mixture into the beef potato mixture until evenly incorporated.
- 7Sprinkle the remaining 1/2 cup of cheddar over the top, cover, and let melt on high.
Ingredients
- 1 tsp olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 1/4 tsp kosher salt
- 3 clove garlic, minced
- 1/2 cup low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 1 1/2 pound yukon gold or red potatoes, sliced 1/4-inch thick
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can corn, drained
- 3/4 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tbsp mexican hot sauce (optional)
Equipment
large skilletmedium bowlsmall bowl6-quart slow cooker
Tips
- Slicing the potatoes to a consistent 1/4-inch thickness is key.
- Stirring the sour cream and cheddar in at the very end prevents separation and keeps the sauce creamy.
- Ground turkey or chicken can be used instead of beef.
- Pinto or black beans can be used instead of kidney beans.
- Leftovers keep in the fridge for up to four days; add a splash of broth when reheating to loosen the sauce.
- Whole Greek yogurt can be used as a substitute for sour cream.
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