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1 Tbsp. olive oil

1 lb. 90/10 lean ground beef

½ tsp. kosher salt

1 medium-size (9-oz.) yellow onion, chopped (about 2 cups)

3 medium garlic cloves, finely chopped (about 1 Tbsp.)

1 (1-oz.) envelope taco seasoning mix

12 oz. baby red potatoes, scrubbed and chopped (about 8 medium [1 ½ oz. each]) (2 cups chopped)

1 (15.5-oz.) can dark kidney beans, rinsed and drained

1 (14.75-oz.) can fire-roasted corn, drained

1 (14.5-oz.) can fire-roasted diced tomatoes, drained

1 (10.5-oz.) can condensed cream of chicken soup

1 (4-oz.) can mild or hot diced green chiles, undrained

2 oz. Cheddar-Jack cheese, shredded (about ½ cup)

Sour cream

Fresh cilantro leaves

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1. Cook ground beef, onions, and seasonings: Heat oil in a large skillet over medium-high. Add beef and salt; cook, breaking up with a spoon, until browned and cooked through, about 6 minutes. Add onions, garlic, and taco seasoning; cook, stirring often, until onions are softened, about 3 minutes.

2. Add ingredients to slow cooker: Transfer beef mixture to a 6-qt. slow cooker; stir in potatoes, kidney beans, corn, diced tomatoes, cream of chicken soup, and diced chiles. Press into an even layer. Cover and cook on HIGH, stirring occasionally, until potatoes are tender, 3 to 4 hours.

3. Tip with cheese: Sprinkle cheese evenly on top; cover and cook on HIGH until cheese is melted, about 15 minutes. Serve with sour cream and cilantro.

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