Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/2 cup frozen corn, 1/4 cup Worcestershire sauce
Instructions
- Place ground beef, onion, and garlic in the crock pot. Cook on high for 2 hours (or low for 4 hours) until beef is browned and cooked through.
- Stir in diced tomatoes (with juice), kidney beans, tomato sauce, oregano, basil, salt, pepper, and optional ingredients.
- Cover and cook on low for 1 more hour (or until heated through and flavors meld).
- Serve hot over rice, pasta, or as a filling for baked potatoes or tacos.
Notes
- For extra richness, stir in 1/4 cup shredded cheddar cheese at the end.
- Double the batch and freeze half for later — this freezes and reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
