My kids call this ‘Cowboy’s Gold,’ because it’s hearty enough for the toughest days and never lasts long!

1. In a skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the meat is browned and the onions are translucent. Drain any excess fat.

2. In your slow cooker, combine the cooked beef mixture, cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and pepper. Stir well to combine.

3. Add the sliced potatoes to the slow cooker and stir to ensure they are evenly coated with the beef and bean mixture.

4. Cover the slow cooker and set it to cook on low for 6–7 hours. If you’re short on time, you can set it on high for 3–4 hours.

5. During the last 20 minutes of cooking, sprinkle the shredded cheese on top and allow it to melt before serving.