Introduction

This homemade crockpot ground beef and potato dish is a comforting, hearty meal that requires minimal effort. Tender slices of potato and seasoned ground beef simmer in a creamy mushroom sauce, topped with melted cheddar cheese. Perfect for busy weeknights, it’s a set-it-and-forget-it recipe that feeds the whole family.

A thick, square slice of lasagna sits in the center of a white plate on a white marbled surface, layered with rich, brown ground meat sauce mixed with bits of tomato and orange melted cheese, alternating with pale, creamy layers of pasta sheets and white cheese sauce. The top is golden brown with melted cheese slightly crisped in spots, sprinkled with small green herb leaves, adding freshness to the hearty texture. Some sauce spills gently onto the plate around the slice, giving it a rustic, comforting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large potatoes (peeled and sliced into 1/4-inch rounds)
2.25 lb ground beef (lean for less grease)

2 cans cream of mushroom soup
1 cup milk

1 teaspoon onion powder
1/2 teaspoon garlic powder

Salt (to taste)
Black pepper (freshly ground for best flavor)
2 cups cheese (shredded cheddar or a cheddar blend)

Instructions

Step 1: Peel and slice the potatoes into 1/4-inch rounds, aiming for even thickness to ensure they cook evenly. Place the slices in a bowl of cold water to prevent browning.
Step 2: While the potatoes soak, brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Once fully cooked and no longer pink, drain off the excess fat.
Step 3: In a bowl, whisk together the cream of mushroom soup and milk until smooth. Add the onion powder, garlic powder, salt, and freshly ground black pepper. Stir well to combine.

Step 4: Lightly spray your slow cooker with cooking spray. Drain the potatoes and begin layering in the slow cooker: start with a layer of potatoes, followed by some browned beef, then pour some of the soup mixture over, and sprinkle with shredded cheese. Repeat until all ingredients are used, finishing with a generous layer of cheese on top.
Step 5: Cover and cook on high for 3-4 hours, until the potatoes are fork-tender. Start checking at 3 hours by piercing a potato slice with a fork—it should break apart easily with minimal resistance.
Step 6: Once cooked, remove the lid and let the dish rest for a few minutes to let the cheese melt and set slightly. Stir gently to combine layers if desired, then serve directly from the slow cooker or transfer to a dish.

Tips & Variations

Use 85/15 ground beef for the best balance between flavor and grease; brown and drain well before adding to the crockpot.
Substitute ground turkey, chicken, pork, or Italian sausage for different flavors.
Try cream of chicken or cream of celery soup instead of mushroom for a different twist.

Russet, Yukon gold, or red potatoes work well; cut to uniform thickness for even cooking.
Use any type of milk you have on hand—whole, 2%, or unsweetened almond milk are all fine.
Cheddar cheese is classic, but Monterey Jack, Colby, or a Mexican cheese blend also melt nicely.

Aim for potato slices about 1/4 inch thick to avoid undercooked potatoes.
Layer ingredients all the way to the edges of the crockpot for even cooking.
Avoid opening the lid frequently during cooking to prevent heat loss and extended cook time.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave for 2-3 minutes, stirring halfway through, or warm on the stovetop over medium-low heat. Add a splash of milk when reheating if the dish seems dry. You can also freeze cooled portions in freezer-safe containers for up to 3 months.

How to Serve

A thick slice of layered casserole sits on a white plate with a white marbled surface. The bottom layer is smooth and creamy mashed potatoes, topped by a rich, chunky ground beef layer with a brown, slightly oily texture. Above that is another layer of mashed potatoes, covered with melted golden-yellow cheese that is bubbly and slightly browned. Fresh green herb bits are scattered on top and peeping through the meat layer, adding a fresh touch. The whole dish has a moist, hearty look with a mix of soft and meaty textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leaner ground beef for this recipe?

Yes, you can use leaner ground beef such as 90/10, but the dish may be less rich. Make sure to brown and drain the beef well to reduce excess grease.

What can I serve with crockpot ground beef and potato?

This dish pairs well with a simple green salad, coleslaw, steamed green beans, or roasted broccoli. Dinner rolls or garlic bread are also excellent for soaking up the creamy sauce.