Slow Cooker Chili Cheese Casserole
A hearty and comforting slow cooker chili cheese casserole loaded with ground beef, beans, tomatoes, and melted cheese. Perfect for an easy weeknight meal or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 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 cup frozen corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
1/4 cup chopped fresh cilantro, for garnish
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon, about 5-7 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, frozen corn, chili powder, ground cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir well to combine all ingredients.
Cover and cook on low for 4 hours.
After 4 hours, stir the chili mixture and sprinkle 1 1/2 cups of shredded cheddar cheese evenly over the top. Cover and cook for an additional 10-15 minutes, or until the cheese is melted.
Spoon the chili cheese casserole into serving dishes and garnish with the remaining 1/2 cup shredded cheddar cheese and chopped fresh cilantro.
Serve warm.