Slow Cooker Cowboy Casserole
This hearty Slow Cooker Cowboy Casserole combines ground beef, potatoes, and cheese for a comforting meal perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with turkey or plant-based meat
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup Can be substituted with cream of chicken soup
- 1/2 cup milk
- 1 can (15 oz) kidney beans, drained and rinsed Can replace with other types of beans
- 1 can (14.5 oz) diced tomatoes with green chilies Adjust spice level by adding more chili powder or fresh peppers
- 1 cup frozen corn
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs) Can swap for sweet potatoes
- 1 cup shredded cheese (cheddar or your preference) Experiment with different cheese types
Instructions
Preparation
- Gather all your ingredients.
- Chop the onion and mince the garlic evenly for consistent cooking.
- Rinse and drain the canned kidney beans to reduce sodium content.
- In a skillet, brown the ground beef over medium heat. Drain any excess fat.
- Layer the sliced potatoes at the bottom of the slow cooker.
- Add the cooked beef, chopped onion, minced garlic, kidney beans, frozen corn, and diced tomatoes.
- In a separate bowl, mix the cream of mushroom soup, milk, chili powder, salt, and black pepper. Pour this mixture over the layered ingredients in the slow cooker.
Cooking
- Seal the slow cooker lid and cook on low for 6 to 8 hours until the potatoes are tender.
- In the last 15 minutes of cooking, sprinkle the shredded cheese on top and cover until melted.
Notes
Serve with sour cream, fresh cilantro, or green onions. Pair with a side salad or garlic bread.