Easy Crockpot Beef and Potato Casserole

All right, folks. Look, I'm back at it again with another budget friendly video, right? Today, I'm going to show you guys how to make a beef and potato casserole. Oh, you know what? I probably should have said this. It's a cheesy beef and potato casserole, and it's budget friendly. And guess what, folks? We going to do it in the crock pot. Now, I want you guys to come over here, take a look at these ingredients. There's not a whole lot to it. Listen, we using frozen corn on that. This is a great video, you know, a great recipe for you guys to make, especially if you going to work. Now, by me blowing over or flying over all of these videos, don't forget the full ingredient list is on my website, smoking grillingwithab.com. And that's witab.com. And I want to let you guys know this right here. Look, my garlic presses are finally in. You guys can see them. Here they are. Got me on there. Blah blah blah. This is it. So, if you guys want to get it, just check my website. All of the information is on there. You know what I mean? Uh, this will save a lot of time when it comes to mincing garlic. Okay. Okay. So, look, the first thing we're going to do is I'm starting with a medium flame, right? I got a medium flame underneath the bottom. I'm going to go ahead and add just a little bit of this extra virgin olive oil. Just a little bit. Right. It's going to render it on. Now, this is some organic, you know, ground beef. Right. So, this right here is 8515. So, I'm going to go ahead and drop this in. All right. So, I'm going to get in here and start breaking this up. You know, my meat master, right? So that's one pound of ground beef. Okay. So while we browning our, you know, our ground beef, now you want to go ahead and just peel, you know, your potatoes, right? Before I cut them, what I'm going to do is I'm going to stick them inside of Okay. So you can see by using, you saw we started out with almost like a block of uh ground beef, right? So now when you look at it, look at it right here. That's what I like about the meat master. It gets it so small cuz you want to have it small like this. So you want every bite to make sure it has, you know, some ground beef in it. Right. So I'm going to go ahead turn off my fire. Now I haven't done anything to it. What I'm getting ready to do is give it just a generous pinch of salt. And of course I'm going to come back with my cracked black pepper. Right. All right. Now, we going to give this a mix. And then what I'm going to do is we going to go ahead and start. The first thing we going to do is add this, you know, to our, you know, crockot. All right. So, we just add this here. Now, if you guys got any excess fat in here, you want to drain that off, right? But as you can see, I've gotten most of it out. And I want to get all of this in here. Now, on my recipe card, you guys will see that I said a pound. You guys can go up to a pound and a half. I'm just doing it this way. Make it this way. See what I have at the end, and you tell me what do you guys want to have. You know, do you want it to be a little bit more meat inside? But I have a tendency to put too much meat in there, but it's to my liking. Okay. Okay, now that we got the ground beef inside of the crock pot. Listen, these three cans right here is what we want to put in. Right. So, I'm going to bring this over here. Open this up and then I'm going do, you know, pour it in there. I'm not going to drain or nothing like that. You just want to get it. And look, the diced tomatoes with the green chili. That's the good that's the good stuff right there, right? You'll love that. If you don't have that and can't find it, you guys can always add yourself some of these uh fire roasted diced tomatoes, right? So, then we going to add our kidney beans. Notice I didn't do any draining. And then we going to open up our cream of mushroom and get that inside. Okay. Then we just go with the rest of the ingredients. And the reason I do it like that cuz look, when I make when I do this, last thing I want to put in is my potatoes, right? I don't want them to be sitting just in there before that. That's why I didn't cut them down. So, we got them like that. And now we add our corn. If you guys don't have frozen, don't worry. You know what I mean? Uh but frozen just the timing just works out, you know? So you can look at it there. It's already nice and creamy, chili powder. Right now, you can do this is truly a dump and go, you know what I mean? But I like to just mix mine like this, you know? And then last, or not last, but what I'mma do is I'mma use my compress, right? So you guys can get a up close and personal look at it. You know, it just got the the signature, you know, SG standing for smoking and grilling, right? So just load it up. Oh, let me show you this. I'm going to take this one out. Look at how big this guarded clove is, right? So we just put that in there. And this should stop us from having to mince, folks. And just give it a like that. Take the back of anything sharp. You know what? You don't really got to do that. Since I'm using my spatula, we just go just like that. Now, you'll have a little extra. You see this right here? This like the outer part of the garlic, you know, clove. We just leave that in there. Put another one in. And we going to get it all, folks. That's one thing I like about this here. All right. So, let me get the rest of them in. Okay. So, you can see we got the minced garlic on the top. Now, we going to come over here to this onion. Look. Look at how I'm cutting this onion down. I don't cut all of I don't really cut it. I mean, well, what I'm going to say is I really don't dice it. This is enough right here. Right. So, we just add this to it. After a few hours, this starts to disintegrate. You know, it gets smaller and it release releases all of its uh flavor inside here. Right? So, no worries. We just get that in there like that. If some of it is small, depends on how you cut it. It's no no worries, right? It's really about just infusing it with the onion and getting the flavor. Okay, so now I'm getting ready to add my milk. Now, this is whole milk, folks. All right, whole milk in. And then if you guys pay attention right here, look, I'm using my A seasoning. A lot of you guys have that out there. If you have it, that's great. If you have your own AP, you can just add a couple of tablespoons of that, too. This right here. Give it that color and that flavor, folks. you know. So, all right. So, what we want to do is we just want to mix it all together. Make sure that the onion now those the way you cut it, if you cut it like I did mine, it might be in layers. No worries. Listen, when this heat get underneath it, you know what I mean? It's all going to separate and get small and you know, infuse all of this together. And you see how it look rich and creamy. Now, we not going to add our, you know, our cheese until the last 20 minutes, folks. So, what we going to do is we going to cut the last thing we going to do. Now, we finally on the last. We're going to cut these potatoes down. Want to keep them kind of like the same size. Right. So, I'm just drying them off so that I can see to make sure that most of my pieces are, you know, the same size. All right. So, once we got them down here, and you guys can put as much in or as at least or the less in, it doesn't make a difference. You know what I mean? So, we going to cut it like this. You just want to make sure you got about the same thickness, right? So, that's good. That's good. Look. So, I'm going to take these and we just throw them in the inside. Just like that. Right. So, real simple. All you got to do is do that. Then, I'm going to stir it up. And then we going to go ahead and set this timer. All right. Look, I want to tell you this before I start my timer on, you know, on my slow cooker, right? I want you guys to look at this right here. If you look in here, I I've gotten away from that, but I got to say it. Listen, if you keep yourself some hot soapy water right there, this is all the dishes that I have. Once I set my timer, I'm going to go ahead and wash these and then I'll be done, folks. Okay, so look, that's what it looks like. You see all the potatoes, right? I am really a truly meat potato type of cat, right? So, now we going to put the lid on the top. I'mma hit power. We're going to go ahead and set this on low and we're going to set a timer for 6 hours. Right? So, we'll go. I hope you guys are seeing that. That's 6 hours. And I'm going hit start. And listen, I want to tell you this part. It is important that you guys don't lift the top off of the crock pot. Listen, it's designed for you to keep the lid on. If you take that top off to stir it, smell it, or even to check it, what happens is you might as well add another 30 minutes onto your cook. That's a little heads up. You all heard the saying, if you looking, you ain't cooking. Okay, so listen. My timer just went off. I should have said this part in the beginning cuz, you know, we was left over with the cheese, right? I did mention that we going to go ahead and, you know, put the cheese in at the end. All we going to do is shred about a cup of uh shredded cheese. You guys can use whatever type of cheese you like. I'm going to go ahead and use just I'm going to do a little combination of uh this right here, sharp cheddar. And then notice I'm putting it on the small side, right? We going to grate it with the small ones. Just helps it melt, you know, a little better. And then we probably put this in there, you know, stir it all up and let it stay in there for about 20 minutes. Then after that, it's ready to serve, you know. So, we'll do it like this. You don't need to turn it back on. There's a lot of heat already in there on it. So, we just continue this. And then I do have some in the refrigerator, you know what I mean? Some other cheese, probably mozzarella or something like that. I just do a little mixture. Okay. So, you see my shredded cheese, right? So, I'm take my top off. You guys can see what how it look down here. I like to run a spaster around the edges. Look at that right there. Yes, sir. Now, we're going to richen it up with that cheese, right? So, listen. I want to tell you guys this. You want to check to make sure your potatoes is the way you want them to be, right? So, if I take one of these, we just run this in here like this. Look. Oh, yeah. It should just have just a little bit of resistance trying to come back. You know what I mean? That's me really like lifting it up. But these right here, right, folks. Now, let's go ahead and add this cheese. All right. And I told you guys this was mozzarella. This is actually Monterey. What I'm doing is you can use you can use any kind of cheese you would like, but what I'm doing is getting rid of all of the cheese that I have, you know, cuz I pre-shread a lot of cheese. It's time for me to do some new with some new fresh. Right. So, we just give this. You see how that heat is the heat in there? Oh, yeah. Okay. So, once you get all that cheese in there, look at this right here. You'll know. You see how it Look, look. I don't know if you guys should be able to see that texture. I can see tomato in here. I can see corn. You guys can add more in there if you like. You know what I mean? Uh, you do however you want to do, but I got you in the ball game. And I can tell you, I can see it seasoned good. And I can tell you, listen, I had stepped out. Come back to this right now. It'll have your whole house smelling like oo we folks. Look at them potatoes. Y'all that don't like beans, let me answer that question now. Don't put no beans in it. Okay, so I let the cheese, you know, melt in there for about 15 to 20 minutes. You know, it cools down enough to even serve. So, if you guys look, we're going to go ahead and put some of this in the bowl. Oh, yeah. You can see the thickness of it. Look at that. Oh, yeah. You see that? Now, I want to do warn you with this right here. Uh, you can call your folks and tell them if you told somebody you was going to call them back, call them now and tell them, "Hey, you out for the night." This is all you need. And this is a lot right here in this bowl. But you see that right there? Now, let me go ahead and decorate that just a little bit more here with put some chives on the top. Make put some green on it to make it pop. You guys can put sour cream on it. You can do whatever. But most importantly, you got to devour, you know, them potatoes. Okay. So, I let the cheese, you know, melt in there for about 15 to 20 minutes. You know, it cools down enough to even serve. So, if you guys look, we going to go ahead and put some of this in the bowl. Oh, yeah. You can see the thickness of it. Look at that. Oh, yeah. You see that? Now, I want to do warn you with this right here. Uh, you can call your folks and tell them, if you told somebody you was going to call them back, call them now and tell them, "Hey, you out for the night." This is all you need. And this is a lot right here in this bowl. Would you see that right there? Now, let me go ahead and decorate that just a little bit more here with put some chives on the top. Make put some green on it to make it pop. You guys can put sour cream on it. You can do whatever. But most importantly, you got to devour, you know, them potatoes. Okay, folks. So, listen. Look at that. I done took pictures of that. Look how that cheese done melted. You know, I put some chives on there to put that green. Listen, I'm not going to over talk it, folks. We f to go in here. Ooh, it's nice and thick. And guess what? We going to cut some of that potato down. You see that? We even got a little bit of that bean. That right there is the money. All right, folks. You know what I'm going to say. Cheers, y'all. Okay, folks. I'm going to keep it real with you. This right here is right now. I got it. All of the ingredients is like super simple, right? But it's the combination of them all tied in with that cheese and them seasonings. Come on, folks. This is it right here. Now, if you guys got another way that you would uh something that you would add to this to level it up, let me know down in the comment section below. I'd be eager to, you know, figure, you know, read that and see if I can't just referee this your way. Now, with that being said, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And you know what I'm about to do, folks. I'mma show it to you now. Now you got to look at the board. I'm out. Peace.