Ingredients:

  • 1 pound (454g) ground beef, 80/20 or leaner
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 1 teaspoon (5g) kosher salt, plus more to taste
  • 1/2 teaspoon (2.5g) black pepper, plus more to taste
  • 1/2 teaspoon (1.25g) smoked paprika (optional)
  • 1/4 teaspoon (0.6g) dried thyme (or Italian seasoning)
  • 4 cups (950ml) beef broth (low-sodium preferred)
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 (10.75 ounce / 305g) can condensed cream of mushroom soup
  • 1 cup (240ml) whole milk or half-and-half
  • 8 ounces (227g) cheddar cheese, shredded (sharp or medium)
  • Optional toppings: chopped pickles, cooked bacon crumbles, sour cream, chopped green onions, ketchup, mustard

Instructions:

  1. Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  2. Add diced onion and minced garlic to the skillet with the beef. Cook until softened, about 5 minutes. Season with salt, pepper, smoked paprika (if using), and dried thyme.
  3. Transfer the beef mixture to the crockpot. Add beef broth, diced tomatoes (undrained), and cream of mushroom (or cheddar) soup.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  5. Stir in milk (or half-and-half) and shredded cheddar cheese. Continue cooking until cheese is melted and soup is creamy, about 15-20 minutes.
  6. Ladle into bowls and top with your favorite cheeseburger toppings like pickles, bacon, sour cream, green onions, ketchup, and mustard.