Ingredients
Equipment
Method
Brown the beef and onions
- Brown the ground beef with the diced onion for 8 minutes, stirring often, until the beef is no longer pink and the onion is softened (medium-high heat). Drain any excess fat, then add the minced garlic and cook for 30 seconds, just until fragrant.
Layer in the slow cooker
- Layer the thinly sliced potatoes, the browned beef mixture, the drained kidney beans, the uncooked long-grain white rice, and the sliced celery in the crock pot in that order.
Make the tomato broth and cook
- Whisk together the tomato soup, diced tomatoes, beef broth, chili powder, salt, and black pepper until smooth, then pour it over the layered ingredients to distribute evenly.
- Cover and cook on LOW for 6-7 hours, until the potatoes and rice are tender and the mixture looks thickened and cohesive.
Finish with cheddar
- Stir gently just to combine without breaking up the potatoes, then sprinkle the shredded cheddar over the top in an even layer.
- Cover and cook for 10 minutes on LOW until the cheese is melted and slightly bubbly at the edges, then serve hot.
Notes
For best texture, slice the potatoes thinly and keep the rice uncooked so it cooks through in the same 6-7 hour window. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stove or in the microwave until hot. Freezing is yes for up to 2 months—thaw overnight in the fridge first. For a lighter swap, use lean ground beef (or ground turkey) and a reduced-sodium tomato soup.