Ingredients
Scale
- 1 ½ pounds ground beef
- 4 large potatoes, sliced thin
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can cream of mushroom soup (or substitute with cream of chicken)
- 1 cup shredded cheddar cheese
- ½ cup beef broth or water
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: chopped parsley or green onions for garnish
Instructions
- Begin by gathering all your ingredients. Slice the potatoes thinly to ensure they cook evenly, and chop the onion and garlic for easy layering.
- Heat a skillet over medium-high heat. Cook the ground beef until browned, breaking it apart with a spatula. Drain excess fat, then stir in half of the garlic, salt, and pepper. Transfer to the slow cooker.
- Layer the sliced potatoes over the cooked beef. Sprinkle with chopped onions and remaining garlic. Spoon the cream of mushroom soup evenly over everything. Pour in the beef broth and top with shredded cheese.
- Cover the slow cooker with the lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours until potatoes are tender. Check tenderness with a fork before serving.
Notes
- For extra flavor, add chopped green onions or parsley as a garnish.
- To make it healthier, use lean ground turkey or chicken.
- You can substitute the cream of mushroom soup with cream of chicken or a homemade gravy for a different flavor profile.
- For gluten-free, ensure your cream of mushroom soup is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Category: Main Course
- Method: Slow Cook
- Cuisine: American
- Diet: Easy, Family-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg