Description

This Homemade Crockpot Ground Beef and Potato recipe is a comforting, hearty one-pot meal perfect for busy weeknights. Layers of tender sliced potatoes and savory ground beef are slow-cooked to perfection with creamy mushroom soup and fragrant spices, then topped with melted cheddar cheese for a delicious finish. The slow cooker does all the work, making it an easy and satisfying dinner for the whole family.

Ingredients

Scale

Vegetables

6 large potatoes, peeled and sliced into 1/4-inch rounds

Meat

2.25 lb ground beef (lean for less grease)

Other Ingredients

2 cans cream of mushroom soup (Campbell’s recommended)
1 cup milk
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, freshly ground, to taste
2 cups shredded cheese (cheddar or a cheddar blend)

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Instructions

Prepare the ingredients: Peel and thinly slice the potatoes into 1/4-inch rounds. This ensures even cooking. Season the ground beef with onion powder, garlic powder, salt, and freshly ground black pepper to your taste.
Layer the crockpot: In the slow cooker, arrange a layer of sliced potatoes on the bottom. Add a layer of seasoned ground beef on top of the potatoes. Repeat layers until all potatoes and beef are used, finishing with a potato layer.
Mix the sauce: In a separate bowl, combine the two cans of cream of mushroom soup with 1 cup of milk. Stir until smooth and creamy. Pour this mixture evenly over the layered potatoes and beef in the crockpot.
Cook low and slow: Cover the crockpot with its lid and cook on low heat for about 3 hours, or until the potatoes are tender and the beef is fully cooked through. Resist the urge to remove the lid too often as this can extend cooking time.
Add the cheese topping: About 15 minutes before the cooking time is complete, sprinkle the shredded cheddar cheese evenly over the top. Cover and continue to cook until the cheese melts and bubbles.
Serve and enjoy: Once cooked, carefully scoop portions onto plates and serve warm. This dish pairs well with a fresh green salad or steamed vegetables for a complete meal.

Notes

For leaner results, use ground beef with 90% lean content or higher.
You can substitute cream of mushroom soup with cream of chicken or celery soup for variation.
Adding fresh herbs like thyme or parsley can enhance flavor.
If you prefer, shred the potatoes instead of slicing for a different texture.
This recipe freezes well; portion leftovers and freeze for up to 3 months.