1 lb. ground beef
1 large onion, diced
5 medium potatoes, cut in cubes
1½ tsp. minced garlic (about 1 large clove)
1 can (15 ounce) of stewed tomatoes
1 can (16 ounce) kidney beans
1 can of cream of mushroom soup
½ tsp. oregano
¼ tsp. black pepper, freshly ground
1 tsp. kosher salt
1½ cups grated cheese, monterey jack or cheddar
Brown ground beef in skillet, then drain the fat and put ground beef in slow cooker.
Pour tomatoes with juice into a medium bowl and smash up a little with a potato masher utensil.
Add with juice to slow cooker.
Add the rest of the ingredients except for the cheese and stir to mix well.
Cover and cook on low for 8 hours. (4 hours on high).
Sprinkle the top with cheese and let cook for one more hour covered.
Serve piping hot.