Crockpot Cowboy Casserole

• 份量: 6 servings
• 准备时间: 30 minutes
• 总时间: 5 hours 30 minutes

配料

1 pound lean ground beef

1 cup finely diced sweet yellow onions

1 tablespoon minced garlic

16 ounce un-drained dark red kidney beans

14 ½ ounce petite diced tomatoes (with juice)

10 ounce diced tomatoes and fire roasted hatch chilies (with juice)

1 cup frozen corn

1 teaspoon kosher salt

½ teaspoon fresh cracked black pepper

¼ teaspoon chipotle powder

1½ pounds yukon gold potatoes (sliced about ⅛ inch thick)

1¼ cups colby and monterey jack cheese (freshly shredded)

步骤

Lightly spray the crockpot with nonstick cooking spray.

In a 10 inch nonstick skillet over medium high heat, brown the ground beef, onions and garlic until the ground beef is no longer pink.

Drain any excess oil from the ground beef mixture and add to the sprayed crockpot.

Next add the undrained dark red kidney beans, petite diced tomatoes, diced tomatoes with chilies, frozen corn, kosher salt, pepper and chipotle powder. Stir to combine.

Remove 1 ½ cups of the meat mixture from the crockpot to sprinkle over the sliced potatoes.

Layer or wedge the sliced potatoes into the meat mixture, and sprinkle the reserved 1 ½ cups of meat mixture over the potatoes.

Place the lid onto the crockpot and cook on high for 5 hours, or low for 7 hours.

Just before you are ready to serve, remove the lid and sprinkle the 1 ¼ cup of shredded cheese over the casserole. Place the lid back on the crockpot until the cheese is completely melted. Serve while hot.

营养

• 卡路里: 445 kcal
• 总脂肪: 12 g
• 饱和脂肪: 6 g
• 不饱和脂肪: 5 g
• 反式脂肪: 0.3 g
• 胆固醇: 68 mg
• 钠: 686 mg
• 总碳水化合物: 54 g
• 膳食纤维: 11 g
• 总糖: 7 g
• 蛋白质: 34 g