Description
A hearty and comforting slow cooker chili cheese casserole loaded with ground beef, beans, tomatoes, and melted cheddar cheese. Perfect for an easy weeknight dinner or game day meal.
Ingredients
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 (4-ounce) can diced green chilies
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese
Instructions
In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it up with a spoon as it cooks, about 6-8 minutes.
Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is softened, about 3-4 minutes.
Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with their juice, tomato sauce, and diced green chilies to the slow cooker.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper until well combined.
Cover and cook on low for 6 hours, stirring once halfway through cooking if possible.
About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the chili mixture in the slow cooker.
Cover and cook on low until the cheese is melted, about 15 minutes.
Serve the chili cheese casserole hot, directly from the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6 hours