Ingredients
Units
Scale
- 1 & 1/2 pounds of ground beef
- 1 tablespoon olive oil
- 1 medium onion, large chop
- 4 to 5 yellow, red, or green peppers, large chop
- 1 large sweet potato cut into medium slices or diced ( can use 3 to 4 red or white potatoes)
- 1 and 1/2 cups of frozen corn
- 1 - 14.5 ounce can of kidney beans, drained
- 1 - 10 ounce can of diced tomatoes with green chilies, do not drain
- 1 quart of canned stewed tomatoes (or 1 -14.5 ounce can of diced tomatoes and 1/2 cup of water)
- 1 can of tomato paste
- 1 small can of diced green chilies, do not drain
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2-4 cloves of garlic diced
- 1/2 teaspoon chili powder
- 1 teaspoon Worchestershire sauce
- 1 teaspoon hot sauce
- 1 cup of shredded taco blend shredded cheese.
Instructions
- In a cast-iron skillet or large nonstick skillet add 1 tablespoon of olive oil.
- Sautee the chopped onion, chopped peppers, and garlic. Add salt and pepper and add more oil if needed.
- When the onions and peppers are softened, remove them to a clean plate.
- Next, brown the ground beef. When mostly cooked add the onions and peppers, turn off the heat, and mix.
- Spray the inner pot of your Crockpot with spray oil for easy cleaning.
- Add the sweet potato to the bottom of the Crockpot.
- Next, add the frozen corn.
- Top with the ground beef mixture.
- Add the kidney beans on top.
- In a small bowl mix together all tomatoes, chili powder Worcestershire sauce, chili powder, and hot sauce. Mix and add the tomato paste and mix well.
- Pour the tomato mixture over the top of the ingredients in the Crockpot.
- Set the timer to 4 hours for high or 6 hours for low temperature.
- When the casserole is done add the cheese on top and let sit for 5 minutes to melt some.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: main dish
- Method: Slow Cooker
Nutrition
- Serving Size: 1 cup
- Calories: 272
- Sugar: 9.3 g
- Sodium: 469 mg
- Fat: 8 g
- Carbohydrates: 24.7 g
- Fiber: 5.4 g
- Protein: 27.2 g
- Cholesterol: 58.1 mg
