High Protein Crock Pot Cowboy Casserole

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 medium bell peppers, chopped (any color)
• 3 cloves garlic, minced
• 1 can (15 oz) canned black beans, rinsed and drained
• 1 can (15 oz) canned kidney beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups shredded cheese (cheddar or your choice)

Instructions

1. In a skillet over medium heat, brown the ground beef. Cook for about 5-7 minutes, breaking it apart with a spatula until fully cooked and no longer pink.
2. Add the chopped onion and bell peppers to the skillet. Cook for an additional 3-4 minutes until the vegetables begin to soften.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Transfer the beef and veggie mixture to the slow cooker. Add the black beans, kidney beans, diced tomatoes (with juices), beef broth, chili powder, cumin, salt, and black pepper. Stir well to combine.
5. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the flavors meld and the dish is heated through.
6. About 30 minutes before serving, sprinkle the shredded cheese on top of the casserole. Re-cover and allow the cheese to melt.