Slow Cooker Chili Cheese Casserole
A hearty and comforting slow cooker chili cheese casserole combining ground beef, beans, tomatoes, and melted cheese for a delicious, easy-to-make meal perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound ground beef
1 medium 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
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro (for garnish)
Instructions
In a large skillet over medium-high heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is softened, about 5-7 minutes. Drain excess fat.
Transfer the cooked beef mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with their juice, tomato sauce, diced green chilies, chili powder, ground cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir to combine all ingredients evenly.
Cover and cook on low for 6 hours.
About 15 minutes before serving, sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the chili mixture in the slow cooker.
Cover and continue cooking on low until the cheese is melted, about 15 minutes.
Spoon the chili cheese casserole into bowls or onto plates and garnish with chopped fresh cilantro before serving.