Ingredients
Equipment
Method
- In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain excess fat.
- Layer the frozen potatoes in the bottom of the slow cooker.
- Add the browned ground beef, corn, Rotel with its juices, and cream of mushroom soup to the slow cooker. Stir gently to combine.
- Season with garlic powder, onion powder, salt, and black pepper. Stir to distribute seasonings evenly.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until potatoes are fork-tender.
- About 30 minutes before serving, sprinkle shredded cheese over the top and replace the lid. Let melt with residual heat.
- Serve hot, spooning into bowls and garnishing with sour cream, green onions, or cilantro if desired.
Notes
Brown ground beef first for best flavor and to remove excess fat. Can use turkey or chicken instead of beef. Frozen hash browns or diced potatoes both work well. Use mild Rotel for less heat or hot for spicier casserole. Can substitute cream of chicken or cream of celery soup. Add cheese in last 30 minutes to prevent overcooking. Fresh potatoes can be used but may need longer cooking time. Can add diced bell peppers, onions, or black beans for variety. Low setting gives best texture and flavor development.
