Description
A hearty and comforting casserole with ground beef, beans, and a crispy topping, all made easy in the slow cooker.
Ingredients
Scale
For the Crust:
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup beef broth
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded cheddar cheese
- 1 package (6 oz) cornbread mix
- 1/2 cup milk
- 1 egg
Instructions
1. Prepare the Crust:
- Brown ground beef with onion, bell pepper, and garlic in a skillet over medium heat. Drain excess fat.
- Transfer the beef mixture to the slow cooker. Add kidney beans, corn, diced tomatoes, beef broth, chili powder, cumin, salt, and black pepper. Stir to combine.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- In a small bowl, whisk together cornbread mix, milk, and egg until smooth.
- Sprinkle shredded cheese over the beef mixture in the slow cooker, then pour the cornbread batter evenly on top.
- Cover and cook on HIGH for 1 hour or until the cornbread is cooked through.
- Let stand for 10 minutes before serving.
Notes
You can customize the seasonings to taste.