Ingredients

• 1 pound lean ground beef
• 1 small onion
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons garlic powder
• 0.5 teaspoons ground cumin
• 1.5 teaspoons chili powder
• 1 , 14.5 ounce
• 0.25 cups water
• 1 , 15 ounce
• 1 , 15 ounce can
• 1 large russet potato
• 1 jalapeno
• 1 , 10.75 ounce
• 2 cups shredded sharp Cheddar cheese
• chopped cilantro , optional

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Add beef and onion and cook, crumbling with a spoon, until beef is browned and onion has softened, about 5 minutes.
2. 2 Season with salt, pepper, garlic powder, cumin, and chili powder and stir to combine. Add tomatoes and water and cook, stirring constantly and scraping up any browned bits from the bottom of the pan, about 3 minutes. Stir in beans and remove from heat.
3. 3 Pour half of beef mixture into the slow cooker. Top with potatoes and jalapenos. Spread cream of onion soup over potatoes and peppers, and top with remaining beef mixture.
4. 4 Cover and cook on High for 3 hours, or on Low for 5 hours.
5. 5 Uncover, top with cheese, and cook on High for 15 minutes. Serve with desired toppings.

Nutrition per serving