Ingredients

1 tsp. neutral oil

6 oz. bacon, cut into 1/4″ strips

1 lb. lean ground beef

1 medium yellow onion, thinly sliced

1 red bell pepper, seeds and ribs removed, thinly sliced

1 jalapeño, seeds removed, finely chopped (optional)

2 garlic cloves, minced

2 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. ground cumin

1/2 tsp. onion powder

1/2 tsp. smoked paprika

Kosher salt

1/3 c. low-sodium beef broth

2 lb. Yukon Gold potatoes, unpeeled, cut into 1 1/2″ pieces

1 (15-oz.) can black beans, drained

1 (10-oz.) can diced tomatoes and green chiles (such as Rotel)

3/4 c. fresh or frozen corn, thawed, drained

Freshly ground black pepper

1/2 c. grated pepper Jack cheese

Sour cream and thinly sliced scallions, for serving

Instructions

Step 1: In a large skillet over medium-high heat, heat the oil. Cook the bacon, stirring occasionally, until crispy, about 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a large slow cooker. Drain all but 2 teaspoons of the fat from the skillet.

Step 2: In the same skillet over medium-high heat, add the ground beef. Cook undisturbed until the bottom is browned, about 2 to 3 minutes. Using a spatula, break up the beef and continue cooking, stirring, until browned all over, 5 to 7 minutes more. Reduce heat to medium and drain all but 1 tablespoon of fat.

Step 3: Add the onion, bell pepper, jalapeño (if using), garlic, chili powder, garlic powder, cumin, onion powder, and smoked paprika to the skillet. Season with 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the onion just softens, about 5 minutes. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet.

Step 4: Transfer the potatoes, black beans, diced tomatoes and green chiles, corn, and the beef mixture to the slow cooker. Season with salt and freshly ground black pepper to taste.

Step 5: Cover and cook the casserole on High for 3 to 4 hours or on Low for 6 to 8 hours, until the potatoes are tender. If there is excess liquid, continue cooking uncovered on High for 15 minutes to reduce it.

Step 6: Sprinkle the grated pepper Jack cheese over the casserole. Cover and cook on High until the cheese melts, about 10 minutes.

Step 7: Serve topped with sour cream and thinly sliced scallions. Add more freshly ground black pepper if desired.

Tips & Variations

Substitute ground turkey or chicken for lean ground beef for a lighter version.

Use smoked sausage slices instead of bacon for a smoky flavor without the extra step.

Add more heat by including sliced fresh jalapeños or a dash of cayenne pepper.

For a vegetarian option, omit meat and double the beans or add cooked lentils.

Use sharp cheddar instead of pepper Jack cheese if you prefer a milder taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or gently warm the entire casserole in a covered dish in the oven at 350°F (175°C) until heated through. If the casserole seems dry when reheated, stir in a splash of broth or water.

FAQs

Can I prepare this casserole entirely in the slow cooker without browning the meat and bacon?

Yes, but browning the bacon and meat beforehand adds depth of flavor and improves the texture. If short on time, you can skip browning, though the result will be less rich.

Can I use different types of potatoes?

Yukon Gold potatoes work well because they hold their shape and have a creamy texture. Russet potatoes can be used but may break down more and create a slightly mushier casserole.