Description
Slow Cooker Cowboy Casserole is a hearty, comfort-food classic loaded with ground beef, potatoes, beans, corn, and a creamy, cheesy sauce perfect for busy weeknights.
Ingredients
- 1 lb ground beef (80/20 lean preferred)
- 1 tbsp olive oil (for browning beef)
- 1 onion, medium, chopped
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced into 1/2-inch cubes (about 3 medium potatoes)
- 1 cup corn, frozen
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (10 oz) tomatoes with green chilies, undrained (e.g., Ro-Tel)
- 1 can (10.5 oz) cream of mushroom soup, condensed
- 1/2 cup milk
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese (or cheddar-jack blend)
Instructions
- Heat a skillet over medium-high heat. Add olive oil, then brown the ground beef with the chopped onion for 5–7 minutes until the beef is no longer pink. Drain excess grease if needed.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Transfer beef mixture to the slow cooker. Add diced potatoes, corn, kidney beans, and the can of tomatoes with green chilies (with juices).
- In a bowl, whisk together cream of mushroom soup, milk, chili powder, salt, and black pepper. Pour over the slow cooker mixture and stir well to combine.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until potatoes are fork-tender.
- Sprinkle shredded cheese on top, cover, and cook an additional 10–15 minutes until melted.
- Scoop and serve hot. Optional: garnish with sliced green onions, jalapeños, or a dollop of sour cream.
Notes
- Cut potatoes evenly (about 1/2-inch) so they cook at the same rate.
- For extra flavor, use sharp cheddar or a cheddar-jack blend.
- Want it spicier? Use hot Ro-Tel or add cayenne/extra chili powder.
- If your slow cooker runs hot, start checking potatoes earlier to avoid mushy texture.