Slow Cooker Amish Beef and Corn Casserole

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 can (10.5 ounces) cream of mushroom soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 cup crushed tortilla chips or corn chips (optional, for topping)

Instructions

1. In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic. Cook until the beef is no longer pink and the onions are soft, about 7-10 minutes. Ensure you stir occasionally for even cooking, and drain any excess fat once done.
2. Add salt, pepper, and paprika to the beef mixture, stirring well to combine. This seasoning will enhance the overall flavor profile. Remove from heat and set aside to cool slightly before layering in the slow cooker.
3. In a large mixing bowl, combine the corn kernels, cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Mix until well combined, ensuring the cheese is evenly distributed throughout the mixture for a creamy texture.
4. In your slow cooker, layer half of the beef mixture, followed by half of the corn mixture. Repeat these layers, finishing with the remaining corn mixture on top for a beautiful presentation.
5. Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours. Check for doneness; the casserole should be bubbly and heated through.
6. About 30 minutes before serving, sprinkle the remaining cup of shredded cheddar cheese on top. If using, add crushed tortilla chips for added crunch.
7. Once cooked, stir gently before serving to distribute the layers slightly. Enjoy your Slow Cooker Amish Beef and Corn Casserole warm.