Description
Tender potato dices soak up creamy ranch-infused beef, bubbling with melted cheddar and smoky bacon in every bite. This casserole transforms humble ingredients into a rich, savory crowd-pleaser with minimal effort.
Ingredients
- 4 large russet potatoes diced
- 1 pound ground beef
- 1 small onion chopped
- 1 packet ranch seasoning mix
- 10.5 ounce can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup cooked bacon bits
- 2 green onions sliced
Instructions
- Place the diced potatoes in the bottom of the slow cooker.
- In a skillet over medium heat brown the ground beef with the chopped onion until beef is no longer pink then drain any excess fat.
- Stir ranch seasoning mix cream of mushroom soup sour cream Worcestershire sauce salt black pepper and garlic powder into the beef mixture until well combined.
- Spread half of the potatoes evenly in the slow cooker top with the beef mixture then layer the remaining potatoes on top.
- Cover and cook on low for 6 hours or on high for 3 hours until potatoes are tender.
- Sprinkle shredded cheddar cheese and cooked bacon bits over the hot casserole then cover and cook an additional 10 minutes until the cheese is melted.
- Garnish with sliced green onions before serving.
Notes
- For a lighter option use ground turkey instead of beef
- Feel free to add extra cheese or swap in a different cheese blend
- Leftovers can be refrigerated for up to 3 days
- This dish can be assembled the night before and refrigerated until ready to cook