Description
A hearty and comforting slow cooker chili cheese casserole layered with seasoned ground beef, beans, chili sauce, and melted cheddar cheese. Perfect for an easy weeknight dinner or a cozy gathering.
Ingredients
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 (8-ounce) can tomato sauce
1 cup chili sauce
2 teaspoons 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
1 cup crushed tortilla chips
Instructions
In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is softened, about 7-8 minutes. Drain excess fat.
Transfer the cooked beef mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with green chilies, tomato sauce, chili sauce, 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 4 hours.
After 4 hours, sprinkle 1 cup of shredded cheddar cheese evenly over the chili mixture in the slow cooker. Then sprinkle the crushed tortilla chips over the cheese layer, followed by the remaining 1 cup of shredded cheddar cheese.
Cover and cook on low for an additional 15 minutes, or until the cheese is melted and bubbly.
Carefully scoop the casserole onto plates and serve warm.
- Prep Time: 15 minutes
- Cook Time: 4 hours