The recipe below takes a different approach to the slow cooker dinner. Rather than mixing everything up into a single stew, there are six layers of creamy goodness that could practically stand on their own as a single dish. What you're left with when you spoon yourself out a portion is a six-course meal in every bite!

This recipe can easily be customized to individual taste preference. If you want to make it healthier, substitute potatoes with sweet potatoes and add in a layer of vegetables like zucchini. If you prefer a more rich meal, drop the basil, tomatoes, tomato paste, olive oil, and garlic. Instead, add a can of cream of celery soup on the top layer instead. This changes the flavor profile away from tomato-baesd to a more cream-based dish.

Ingredients
2 pounds ground beef
1 onion, thinly sliced
1 pound of your favorite potato, thinly sliced (we used sweet potatoes)
3 medium-sized tomatoes, thinly sliced
1 bunch fresh basil, roughly chopped
7 cloves garlic, minced into a paste
3 tablespoons tomato paste
1 tablespoon olive oil
2 teaspoons salt
Pepper to taste
2 cups zucchini, thinly sliced (optional)

Directions
1. In a 6-quart slow cooker, add in ground beef, tomato paste, garlic, 1½ teaspoon of salt, and pepper.

Mix well so that tomato paste is fully incorporated into the meat. Even out the top with a spoon.

2. Layer by layer: Top with onions.

Top with tomato. Top with basil.

3. Layer on potato.

Layer on zucchini, if you want to add in more vegetables to the dish. Sprinkle on the remaining ½ teaspoon salt, and pepper to taste.

4. Drizzle olive oil on top. Cook on high for 3 hours.

5. Remove pot from base. Allow to cool with lid partially open for 5-10 minutes. Serve.

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