Instructions
- In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon as it cooks. Once no pink remains, drain off any excess fat.
- Add the chopped onion to the skillet with the browned ground beef and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Transfer the beef, onion, and garlic mixture to your slow cooker.
- Add the crushed tomatoes, diced tomatoes (with their liquid), rinsed and drained kidney beans, rinsed and drained pinto beans, diced green chilies, and beef broth to the slow cooker.
- Stir in the chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. Stir all ingredients together until well combined.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded and the mixture is hot and bubbly.
- During the last 30 minutes of cooking, remove the lid and give everything a good stir.
- Evenly sprinkle the shredded Colby Jack cheese over the top of the beef mixture. Replace the lid and continue to cook for another 15-30 minutes, or until the cheese is completely melted and bubbly. If your slow cooker has a “warm” setting, you can switch it to warm after adding the cheese to let it melt gently.
- Once the cheese is melted, turn off the slow cooker. Ladle generous portions into bowls.
- Garnish with fresh chopped cilantro, if desired, and serve hot.
Cooking Tips and Variations
For the best flavor, don’t skip browning the ground beef. This crucial step adds a depth of flavor that simply simmering raw beef won’t achieve, and it allows you to drain excess fat, making for a less greasy final dish. When browning, ensure you break up the beef into small, even crumbles for a better texture throughout the slow cooker meal. Using lean ground beef will also help reduce the amount of fat you need to drain. If you prefer a richer flavor, you can use ground chuck, but be sure to drain the fat thoroughly.
Feel free to customize the spice level to your family’s preference. If you love a bit of heat, increase the cayenne pepper or add a pinch of red pepper flakes. For a milder version, omit the cayenne entirely. You can also experiment with different chili powders; some are spicier than others. A great way to add another layer of flavor and a slight kick without too much heat is to use a can of Rotel (diced tomatoes with green chilies) instead of plain diced tomatoes and a separate can of green chilies. This introduces a lovely zesty element.
The cheese choice is also flexible. While Colby Jack offers a great melt and mild flavor, feel free to use sharp cheddar for a more pronounced cheesy taste, Monterey Jack for extra creaminess, or even a Mexican blend for added complexity. If you’re feeling adventurous, a little pepper jack can add a subtle spicy kick. For an extra rich and creamy texture, you can stir in about 1/4 cup of cream cheese or a dollop of sour cream into the beef mixture just before adding the shredded cheese on top. This will create an even more luxurious sauce.
To enhance the vegetable content and add more nutrients, consider adding other diced vegetables along with the onion and garlic. Diced bell peppers (any color), shredded carrots, or even diced zucchini can be added during the initial browning step. They will soften beautifully in the slow cooker and blend seamlessly into the dish. For an extra hearty meal, you can also add a cup of frozen corn during the last hour of cooking. This adds a touch of sweetness and a pop of color.
If your sauce seems too thin at the end of the cooking time, you can easily thicken it. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the slow cooker mixture during the last 30 minutes of cooking. Continue to cook until the sauce has thickened to your desired consistency. This trick works wonderfully without altering the flavor profile.
For those who enjoy a smoky flavor, a dash of liquid smoke (just a few drops) can be added along with the other spices. Alternatively, using fire-roasted diced tomatoes can impart a lovely smoky depth without needing additional ingredients. Don’t forget to taste and adjust seasonings before serving; sometimes a little extra salt, pepper, or a pinch more cumin can make all the difference.
Storage and Reheating
This Slow Cooker Cheesy Ground Beef is fantastic for meal prepping and makes for delicious leftovers. To store, allow the dish to cool completely to room temperature. Once cooled, transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, this dish freezes beautifully. Portion the cooled beef mixture into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It can be frozen for up to 3 months. Thaw frozen portions overnight in the refrigerator before reheating.
When reheating, there are several convenient options. For individual servings, the microwave is your quickest friend. Place a portion in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through, until heated through. If the cheese seems to have separated or gotten a bit firm, you can add a tablespoon of milk or broth before microwaving to help it become creamy again.
For larger quantities or if you prefer a stovetop method, transfer the leftovers to a saucepan or Dutch oven. Heat over medium-low heat, stirring frequently, until warmed through. You may need to add a splash of beef broth or water to loosen the mixture if it’s too thick. If you want to refresh the cheesy topping, you can sprinkle a little extra shredded cheese on top during the last few minutes of stovetop reheating and cover the pan until melted.
If reheating from the freezer, it’s best to thaw completely in the refrigerator first. Once thawed, follow the microwave or stovetop instructions. Reheating in the oven is also an option for a larger batch; place the mixture in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20-30 minutes, or until heated through. You can remove the foil for the last 5-10 minutes and add a fresh layer of cheese if desired for that gooey, just-made appeal.
Frequently Asked Questions
Can I make this recipe with ground turkey instead of ground beef?
Absolutely! Ground turkey is a great lean alternative. If using ground turkey, we recommend using a slightly higher fat percentage (like 93/7) to ensure it doesn’t dry out. You might also want to add a bit more olive oil when browning the turkey, as it tends to be leaner than beef. The cooking time and other ingredients will remain the same, but you might find the flavor slightly milder, so feel free to adjust seasonings like chili powder and cumin to taste.
What are some good serving suggestions for this dish?
This Slow Cooker Cheesy Ground Beef is incredibly versatile! It’s fantastic served simply in a bowl with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro. It also pairs wonderfully over a bed of fluffy white rice, brown rice, or even quinoa. For a heartier meal, serve it over egg noodles or mashed potatoes. You can also use it as a filling for baked potatoes, a topping for nachos, or as a base for deconstructed burrito bowls with your favorite toppings like avocado, salsa, and crushed tortilla chips. Crusty bread for dipping into the cheesy sauce is always a good idea too!
My slow cooker always seems to make things too watery. How can I prevent that?
Slow cookers are designed to retain moisture, which can sometimes lead to a thinner sauce. To prevent this, first ensure you’re draining all excess fat from your ground beef after browning. You can also try reducing the amount of beef broth slightly, perhaps by a quarter cup, to start. If the mixture is still too watery at the end of cooking, you can easily thicken it. Create a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the hot mixture during the last 30 minutes of cooking. Continue to cook until it reaches your desired consistency. Another trick is to leave the lid ajar for the last 30-60 minutes of cooking to allow some steam to escape and the sauce to reduce naturally.
Can I add more vegetables to this recipe?
Yes, absolutely! This recipe is very forgiving and can be easily customized with more vegetables. Diced bell peppers (any color), shredded carrots, or even diced zucchini can be added to the slow cooker along with the onion and garlic. They will soften beautifully as the dish cooks. For a pop of color and sweetness, you can stir in about 1 cup of frozen corn during the last hour of cooking. Just be mindful that adding a lot of extra vegetables might slightly increase the liquid content, so you may need to adjust the broth or thicken the sauce as mentioned above.