A hearty and comforting slow-cooker dish combining tender ground beef, creamy potatoes, and melty cheese, perfect for an easy weeknight dinner.

1 lb ground beef

4 large potatoes, peeled and thinly sliced

1 small onion, finely chopped

2 cloves garlic, minced

1 cup shredded cheddar cheese

1 cup sour cream

1/2 cup beef broth

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

2 green onions, sliced (optional garnish)

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In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.
Add chopped onion and garlic to the skillet and sauté until softened, about 3 minutes.
Season beef mixture with smoked paprika, oregano, salt, and pepper.
Lightly grease the crockpot insert.
Layer half of the sliced potatoes evenly on the bottom of the crockpot.
Spread half of the cooked beef mixture over the potatoes.
Dollop half of the sour cream over the beef, then sprinkle half the cheddar cheese on top.
Repeat layers with remaining potatoes, beef mixture, sour cream, and cheese.
Pour beef broth evenly over the layers.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until potatoes are tender.
Before serving, garnish with sliced green onions if desired.

For a smoky twist, add cooked bacon pieces between layers.

Swap cheddar cheese with mozzarella or pepper jack for different flavors.

Add chopped bell peppers or mushrooms to beef mixture for extra vegetables.

Use sweet potatoes instead of regular potatoes for natural sweetness.

Use Greek yogurt instead of sour cream for a lighter option.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat covered in microwave or oven; add beef broth if dry.

Use starchy potatoes like Russets for best texture.

Avoid frozen potatoes to prevent mushiness.