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You can easily spin this 5-ingredient base in a few directions. For a cheesier version, stir in 1 to 2 cups of shredded mozzarella or cheddar during the last 15 minutes of cooking until melted and gooey. To make it a bit sweeter and more like a sloppy joe, add 1 to 2 tablespoons of brown sugar and a splash of Worcestershire sauce along with the pasta sauce. If you prefer a stronger tomato flavor, use a basil- or garlic-forward pasta sauce and skip the cream of mushroom soup, substituting an extra 1 cup of sauce plus 1/4 cup of water to keep it saucy. For a lighter option, this works with leaner ground beef chubs; just know you may have less fat to skim at the end, and the sauce may be slightly thicker. You can also add a bag of frozen mixed vegetables or frozen bell pepper strips on top of the onions before pouring on the sauce for a more complete one-pot meal. Food safety tips: Always start with a fully frozen, intact ground beef chub that is within its use-by or best-by date. Cook the beef in the slow cooker until it reaches an internal temperature of at least 160°F (71°C) in the thickest part; use an instant-read thermometer to be sure. Avoid removing the lid frequently during cooking, as this drops the temperature and can extend cook time. Do not leave leftovers out at room temperature for more than 2 hours; cool and refrigerate them in shallow containers. Leftovers can be refrigerated for up to 3 to 4 days or frozen for up to 2 to 3 months, and should be reheated until steaming hot before serving.
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