Slow Cooker Cowboy Casserole
This Slow Cooker Cowboy Casserole is a hearty, cheesy, and comforting one-pot meal packed with ground beef, potatoes, beans, and a rich, creamy sauce. It’s an easy, set-it-and-forget-it dish that’s perfect for family dinners or meal prep.
Ingredients
- 1 lb ground beef
- 1 small onion chopped
- 2 cloves garlic minced
- 4 medium potatoes thinly sliced
- 1 10.5 oz can cream of mushroom soup
- 1/2 cup milk
- 1 15 oz can diced tomatoes with green chilies
- 1 15 oz can kidney beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
Instructions
- Brown the Beef: In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain any excess fat.
- Combine Ingredients: Transfer the beef mixture to a slow cooker. Add the cream of mushroom soup, milk, diced tomatoes with green chilies, kidney beans, frozen corn, chili powder, salt, and black pepper. Stir until well mixed.
- Add the Potatoes: Layer the thinly sliced potatoes over the beef mixture, stirring slightly to coat them in the sauce.
- Slow Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
- Add Cheese: In the last 20 minutes, sprinkle shredded cheddar cheese on top, cover, and let it melt.
- Serve: Scoop onto plates and enjoy warm!
Notes
- Make it Spicy: Add diced jalapeños, cayenne pepper, or chipotle powder for extra heat.
- Meat Variations: Swap ground beef for ground turkey, chicken, or sausage for a different flavor.
- Bean Alternatives: Use black beans or pinto beans instead of kidney beans.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.