Ingredients
1 lb ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) corn kernels, drained
1 lb frozen hashbrowns
1 cup shredded cheddar cheese
1 packet ranch seasoning mix
1/2 cup milk
Salt and pepper to taste
Instructions
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Brown the Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat.
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Assemble in Slow Cooker: Add the cooked beef to your slow cooker. Stir in the kidney beans, black beans, corn, hashbrowns, ranch seasoning mix, milk, salt, and pepper until well combined.
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Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours.
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Add Cheese: About 30 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover again and let the cheese melt.
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Serve: Once the cheese is melted and bubbly, serve hot and enjoy!
Notes
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Spicy Twist: Add diced green chiles or hot sauce for heat.
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Cheese Swap: Try pepper jack or a Mexican cheese blend.
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Veggie Add-Ins: Stir in chopped bell peppers or tomatoes.
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Creamier Texture: Mix in cream cheese or sour cream before cooking.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course, Casserole
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
