Description
A hearty and flavorful casserole made with ground beef, beans, corn, and topped with cheese, all cooked slowly for a deliciously comforting meal.
Ingredients
Scale
- 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 (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 onion, chopped
- 1 bell pepper, chopped
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef over medium heat until fully cooked; drain excess fat.
- Add the chopped onion and bell pepper to the skillet and sauté until softened.
- Transfer the beef mixture to the slow cooker.
- Add the kidney beans, black beans, corn, diced tomatoes, and taco seasoning to the slow cooker.
- Stir everything together until well combined.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- In the last 30 minutes of cooking, sprinkle shredded cheddar cheese on top and cover until melted.
Notes
- Serve with tortilla chips or over rice for added texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe can be made vegetarian by omitting the ground beef and adding more beans or vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg