Drop processed cheese cubes onto frozen ground beef tube, paired with 2 ingredients, into slow cooker for a shareable feast that's always a yes in my house

This slow cooker 4-ingredient cheesy taco beef is the kind of no-fuss supper that fits right into a busy farm day or a weeknight when you’re just plain tired. It starts exactly the way it sounds: a frozen tube of ground beef goes straight into the slow cooker, and you scatter little cubes of processed cheese over the top. Add a packet of taco seasoning and a can of tomatoes with green chiles, put the lid on, and let the slow cooker do the work. It reminds me of the church potlucks and card nights we used to have out here in the country, where a warm, cheesy meat dish like this would disappear fast and everyone asked who brought it. It’s simple, hearty, and always an easy “yes” at my house.

Spoon this cheesy taco beef onto warm flour or corn tortillas and set out bowls of shredded lettuce, diced onion, and a little sour cream so everyone can fix their own. It’s also wonderful ladled over a bed of rice or tortilla chips for easy taco bowls or nachos. If you like, serve it with a simple green salad, corn on the cob, or a side of refried beans. For a real Midwestern touch, I like to offer it alongside a bowl of corn chips so folks can scoop it up like a dip during a ballgame or family gathering.

Servings: 6

1 (2-pound) frozen ground beef tube

Place the unopened frozen ground beef tube on a clean surface and remove all packaging. Make sure all plastic and any absorbent pad are discarded so only the frozen beef remains.

Set your slow cooker on a stable, heat-safe surface, such as a countertop. Place the frozen ground beef tube flat in the bottom of the slow cooker crock.

Sprinkle the taco seasoning evenly over the top and sides of the frozen beef tube so the seasoning can work its way into the meat as it cooks.

Pour the can of diced tomatoes with green chiles (including all juices) over the seasoned frozen beef tube, letting the liquid run down around the sides.

Cut the processed cheese into small bite-size cubes if you haven’t already. With clean, dry hands, drop the processed cheese cubes all over the top of the frozen ground beef tube, letting some fall down along the sides so they melt throughout. This is the point where it should look like a close-up of cheese cubes scattered over the solid beef log in the slow cooker.

Cover the slow cooker with the lid. Cook on HIGH for 4 to 5 hours, or on LOW for 7 to 8 hours, until the beef is fully cooked through and no pink remains in the center. The cheese will melt and the tomatoes will release their juices, creating a saucy mixture.

About halfway through the cooking time, use a sturdy spoon or spatula to break the beef tube into chunks, stirring everything together so the meat, melted cheese, seasoning, and tomatoes combine. If the beef is still too firm to break up, wait another 30 to 60 minutes and try again.

Once the beef is fully cooked (no pink, and the internal temperature has reached at least 160°F if checked with a meat thermometer), break it up into small crumbles and stir very well. The mixture should be thick, cheesy, and evenly seasoned.

Taste and adjust the seasoning if needed. If you prefer it a little looser, you can stir in a splash of water or broth. Turn the slow cooker to WARM and serve the cheesy taco beef straight from the crock, or transfer to a serving bowl for the table.

You can easily tailor this simple slow cooker dish to what your family likes. For a bit more heat, choose a hotter variety of diced tomatoes with green chiles, or add a pinch of crushed red pepper when you sprinkle on the taco seasoning. If you want it milder, use mild taco seasoning and swap the tomatoes with green chiles for plain petite diced tomatoes. You can also use reduced-fat processed cheese if you’re watching richness; it will still melt smoothly. For extra creaminess, stir in a spoonful or two of sour cream right at the end of cooking. If you like more vegetables, you can add a drained can of black beans or a handful of frozen corn during the last hour so they warm through without getting mushy. This mixture also makes a good filling for stuffed baked potatoes or a topping for tater tots, which is very much in the cozy Midwestern spirit. For food safety, always start with beef that has been kept fully frozen or properly refrigerated before cooking, and make sure all packaging is removed before placing the beef in the slow cooker. Keep the lid on during cooking so the temperature stays safe, and cook until the ground beef reaches at least 160°F in the center. Refrigerate leftovers within 2 hours of serving, store them in a shallow covered container, and reheat thoroughly until steaming hot before eating.