Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 15 oz low-sodium black beans, rinsed and drained
  • 1.5 cups frozen sweet corn
  • 4 oz diced green chiles
  • 1/2 cup low-sodium beef broth
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp Worcestershire sauce
  • 1.5 lbs red potatoes, sliced into 1/4-inch thick rounds
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 2 green onions, sliced

Instructions:

  1. In a large skillet over medium-high heat, brown the lean ground beef with the diced onions. Cook until the meat is no longer pink and the onions are translucent. Stir in the garlic, chili powder, paprika, and cumin during the last 60 seconds of cooking. Drain any excess fat to ensure a clean, non-greasy base.
  2. In a small bowl, whisk together the beef broth, Greek yogurt, and Worcestershire sauce until smooth to create a stable, velvety sauce.
  3. Transfer the browned beef mixture to a 6-quart slow cooker. Add the rinsed black beans, frozen corn, and diced green chiles. Pour the yogurt-broth sauce over the mixture and stir well to combine.
  4. Layer the sliced red potato rounds evenly across the top of the beef mixture, slightly overlapping them to create a structured crust.
  5. Cover and cook on low for 6 hours, or until the potatoes are tender when pierced with a fork.
  6. During the final 10 minutes of cooking, sprinkle the shredded sharp cheddar cheese over the potatoes. Cover until the cheese is melted and bubbly.
  7. Garnish with sliced green onions before serving directly from the slow cooker. Let it sit for 5 minutes before scooping to allow the sauce to set.