This slow cooker 5-ingredient Amish haystack beef is my ultra-practical, weeknight spin on a classic Midwestern church-supper style haystack meal. Instead of browning meat on the stovetop, you simply dump frozen ground beef crumbles over canned tomato soup, add three pantry-friendly ingredients, and let the slow cooker do the work. The result is a rich, savory beef topping that disappears faster than anything else I put on the table, especially when everyone can build their own haystacks with rice or noodles and favorite toppings.
Serve this Amish haystack beef spooned generously over hot cooked white rice, egg noodles, or mashed potatoes, then set out classic haystack-style toppings: shredded cheddar, chopped lettuce, diced tomatoes, crushed corn chips or crackers, sour cream, and sliced green onions. Add a simple green salad or steamed green beans on the side to balance the richness. Leftovers reheat well and make an easy next-day lunch tucked into baked potatoes or served over toast.
Slow Cooker 5-Ingredient Amish Haystack BeefServings: 6
Ingredients
2 pounds frozen cooked ground beef crumbles
2 (10.5-ounce) cans condensed tomato soup
1 (10-ounce) can diced tomatoes with green chiles, undrained
1 (1-ounce) packet dry onion soup mix
1 cup water
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
Pour the condensed tomato soup into the slow cooker, then add the diced tomatoes with green chiles and the water. Stir until the mixture looks mostly smooth and combined.
Sprinkle the dry onion soup mix evenly over the tomato mixture and stir again so the seasoning is well distributed.
Add the frozen ground beef crumbles directly on top of the tomato mixture, spreading them out in an even layer. There is no need to thaw the beef first.
Cover the slow cooker with the lid. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the mixture is bubbling and the beef is heated through.
About 30 minutes before serving, remove the lid and stir well, breaking up any clumps of frozen beef that remain and making sure the sauce is evenly mixed. If the mixture looks too thick for your liking, stir in an extra splash of water.
Taste and adjust seasoning if needed; the onion soup mix is salty, so you may not need additional salt. If you prefer a touch of sweetness to balance the tomato, stir in 1 to 2 teaspoons of sugar.
Serve the hot Amish haystack beef spooned over cooked rice, noodles, or potatoes, and let everyone add their own favorite toppings at the table.
Variations & Tips
For a slightly creamier version, stir in 4 ounces of softened cream cheese or 1/2 cup of sour cream during the last 20 minutes of cooking, letting it melt into the sauce. If you prefer a milder dish, swap the diced tomatoes with green chiles for plain petite diced tomatoes. To add more vegetables without changing the ease of the recipe, stir in 1 to 2 cups of frozen mixed vegetables or corn during the last hour of cooking. You can also use ground turkey or chicken crumbles instead of beef; just be sure they are fully cooked before freezing and adding to the slow cooker. For a bit of smokiness, add 1 teaspoon of smoked paprika or a few dashes of your favorite barbecue sauce along with the tomato soup.
Food safety tips: Always start with fully cooked ground beef crumbles that were cooled and frozen promptly after cooking; this recipe is not intended for raw ground beef. Keep the beef frozen until you’re ready to add it to the slow cooker. Do not leave the slow cooker on the WARM setting for more than 2 hours after cooking is complete, and refrigerate leftovers in shallow containers within 2 hours. Reheat leftovers to at least 165°F before serving. If using a smaller or larger slow cooker than specified, avoid filling it less than half full or more than about two-thirds full for safe, even heating.
