Slow Cooker Cowboy Casserole
This hearty and comforting Slow Cooker Cowboy Casserole combines ground beef, beans, potatoes, and cheese into a one-pot meal that's perfect for busy weeknights or chilly days. With minimal prep and loads of flavor, it's sure to become a family favorite!
Servings: 6
Calories: 500kcal
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 10.75 oz condensed cream of mushroom soup
- ½ cup milk
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes with green chilies
- 1 cup frozen corn
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups sliced potatoes about 1.5 pounds
- 1 cup shredded cheese cheddar or your preference
Instructions
Cook the Ground Beef
- In a skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic until the beef is browned and the onions are soft.
- Drain any excess fat from the skillet.
Assemble in the Slow Cooker
- Transfer the cooked beef mixture to the slow cooker.
- Add the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, frozen corn, chili powder, salt, and pepper. Stir everything until well combined.
Add the Potatoes
- Layer the sliced potatoes on top of the beef mixture, ensuring they are well coated.
Cook
Cover the slow cooker and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Cook until the potatoes are tender.
Add the Cheese
- In the last 20 minutes of cooking, sprinkle the shredded cheese over the top.
- Cover and allow the cheese to melt before serving.
Serve
- Spoon the casserole into bowls or plates and serve warm.
Notes
Cheese: Cheddar works perfectly for this recipe, but feel free to use a cheese blend or pepper jack for added flavor.
Potatoes: Russet, Yukon Gold, or red potatoes all work well. No need to peel unless desired.
Make Ahead: You can brown the beef and chop the vegetables the night before to save time in the morning.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Variations: Try adding green beans, bell peppers, or mushrooms for extra vegetables.
Potatoes: Russet, Yukon Gold, or red potatoes all work well. No need to peel unless desired.
Make Ahead: You can brown the beef and chop the vegetables the night before to save time in the morning.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Variations: Try adding green beans, bell peppers, or mushrooms for extra vegetables.