Crockpot Lumberjack Casserole
A hearty and savory Crockpot Lumberjack Casserole, perfect for cold days, combining beef, potatoes, beans, and cheese.
Equipment
- Slow cooker
- skillet
Ingredients
Meat and Vegetables
- 2 lbs lean ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 5 gold potatoes cubed
Canned Goods
- 2 15 oz cans kidney beans, drained and rinsed
- 2 10 oz cans diced tomatoes & green chilies (Rotel)
- 10.5 oz can cream of mushroom soup
Broth and Seasonings
- ½ cup beef broth
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- Salt and pepper to taste
Topping
- 8 oz shredded Colby jack cheese for topping
Instructions
Cooking Instructions
- Heat a large skillet over medium-high heat and cook the ground beef with the onions and garlic until browned and cooked through. Transfer the mixture to the slow cooker.
- Add the potatoes, beans, diced tomatoes and chilies, cream of mushroom soup, beef broth, and seasonings. Give everything a gentle stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender.
- During the last 10 minutes of cooking, stir everything together, then sprinkle the shredded cheese evenly over the top. Cover again and let it melt before serving.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 38gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 4mg
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