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A simple and satisfying ground beef casserole packed with potatoes, sweet corn, tomatoes, and topped with melted mozzarella cheese. Can be made quickly in an Instant Pot or slowly in a slow cooker.

Ingredients

Scale
  • 16 oz lean ground beef
  • 1 small onion, halved and sliced
  • 2 tsp Montreal steak seasoning, divided
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tsp Worcestershire sauce
  • 1/2 cup beef broth
  • 2 large Russet potatoes, peeled and cut into cubes
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (4 oz) can diced green chiles
  • 1 (15.25 oz) can corn, drained
  • 1 Tbsp cornstarch
  • 1 cup shredded mozzarella cheese

Instructions

  1. Instant Pot Instructions:
  2. Set Instant Pot to Sauté until display reads HOT. Add ground beef and break up as it browns; add sliced onion and cook about 5 minutes until browned. Drain excess fat.
  3. Stir in 1 tsp Montreal steak seasoning, 1 tsp garlic powder, 1 tsp Italian seasoning, and 2 tsp Worcestershire sauce.
  4. Pour in 1/2 cup beef broth and scrape bottom to loosen browned bits. Turn Instant Pot off.
  5. Add cubed potatoes and sprinkle with remaining 1 tsp Montreal steak seasoning. Add diced tomatoes, green chiles, and corn.
  6. Secure lid, set valve to sealing, and cook on manual/pressure cook for 3 minutes.
  7. Quick-release pressure by moving valve to venting; remove lid.
  8. Mix 1 Tbsp cornstarch with 1 Tbsp cold water to make slurry. Turn sauté on and stir in slurry until sauce bubbles and thickens. Turn Instant Pot off.
  9. Stir in shredded mozzarella until melted. Serve warm and enjoy!
  10. Slow Cooker Instructions:
  11. Heat skillet over medium-high. Brown ground beef with sliced onion about 5 minutes, breaking up meat; drain fat.
  12. Stir in 1 tsp Montreal steak seasoning, 1 tsp garlic powder, 1 tsp Italian seasoning, and 2 tsp Worcestershire sauce; transfer to slow cooker.
  13. Add 1/2 cup beef broth and cubed potatoes; sprinkle potatoes with remaining 1 tsp Montreal steak seasoning.
  14. Add diced tomatoes, green chiles, and corn to slow cooker.
  15. Cover and cook on low for 3–4 hours.
  16. Mix 1 Tbsp cornstarch with cold water to make slurry; stir into slow cooker.
  17. Cook uncovered on high for 10 minutes to thicken sauce.
  18. Stir in shredded mozzarella cheese until melted. Serve and enjoy!

Notes

You can make this gluten-free by using gluten-free Worcestershire sauce and checking other seasonings., Swaps: Use ground turkey or chicken 1:1 for leaner protein, keeping seasonings the same., For a meatless option, substitute mushrooms and canned black or pinto beans and use vegetable broth., Cheese alternatives include cheddar, Colby, or pepper jack., Add 1 tsp chili powder, cayenne, or diced jalapeño for extra heat., For a Mexican twist, add black beans, swap steak seasoning for taco seasoning, and top with cilantro and lime juice., Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months., Reheat in microwave covered for 1–3 minutes, oven at 350°F for 20–30 minutes (thawed) or 40–60 minutes (frozen), or stovetop/Instant Pot with stirring., You can prep ahead by browning beef and assembling in the pot or slow cooker; refrigerate up to 24 hours before cooking with slight time adjustment.

Nutrition

Find it online: https://margorecipes.com/dolly-partons-ground-beef-casserole-365-days-of-slow-cooking-and-pressure-cooking/