Slow Cooker Cowboy Casserole
A hearty, comforting dish featuring a savory blend of ground beef, beans, and potatoes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef Browned before layering
- 1 medium onion, chopped Chop finely for even cooking
- 3 cloves garlic, minced Chop finely
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 can (15 oz) kidney beans, drained and rinsed Can substitute for black beans
- 1 can (14.5 oz) diced tomatoes with green chilies Can use spicy diced tomatoes for more heat
- 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)
- 1 cup shredded cheese (cheddar or your preference) Add about 15 minutes before serving
Instructions
Preparation
- Gather all your ingredients to make the process smoother.
- Chop the onions and garlic finely to ensure they cook evenly.
- Rinse and drain the kidney beans to help reduce excess sodium.
- In a skillet, brown the ground beef over medium heat, breaking it up as it cooks. Drain off any excess fat.
Layering and Cooking
- Begin layering in your slow cooker: start with the sliced potatoes, followed by the cooked beef, chopped onions and garlic, kidney beans, diced tomatoes, and frozen corn.
- In a separate bowl, mix the condensed cream of mushroom soup, milk, chili powder, salt, and pepper. Pour this mixture evenly over the layers in the slow cooker.
- Set the slow cooker to low and cook for 6 to 8 hours, allowing the flavors to meld together beautifully.
- About 15 minutes before serving, sprinkle the shredded cheese on top, cover, and let it melt before serving.
Notes
To enjoy, serve with a dollop of sour cream or chopped cilantro. Pairs well with a side salad or warm bread. Store leftovers in airtight containers; lasts up to 4 days in the refrigerator or 3 months in the freezer.