Slow Cooker Cowboy Casserole
A hearty and comforting dish perfect for busy weeknights, featuring ground beef, beans, and cheese.
Ingredients
Meat and Vegetables
- 1 lb ground beef Can substitute with ground turkey or chicken.
- 1 medium onion, chopped Chop into small, uniform pieces.
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed Rinse to reduce salt content.
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 4 cups sliced potatoes (about 1.5 lbs) Slice evenly for even cooking.
Liquids and Spices
- 1 can (10.75 oz) condensed cream of mushroom soup For gluten-free, use gluten-free version.
- 1/2 cup milk
- 1 tsp chili powder Adjust for spiciness.
- 1/2 tsp salt
- 1/4 tsp black pepper
Topping
- 1 cup shredded cheese Cheddar or your preference.
Instructions
Preparation
- Gather all ingredients to have everything ready.
- Chop the onion and mince the garlic into small, uniform pieces for even cooking.
- Rinse and drain the kidney beans to reduce salt content.
Cooking
- In a skillet, brown the ground beef over medium heat until it is no longer pink. Drain any excess fat.
- In your slow cooker, layer the sliced potatoes first, followed by the browned beef, chopped onion, minced garlic, drained 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 layers in the slow cooker.
- Cover and cook on low for 6 to 8 hours until the potatoes are tender.
- About 15 minutes before serving, sprinkle the shredded cheese on top. Cover again until the cheese melts.
Notes
Serve hot with a side of crusty bread or salad. Add fresh herbs for extra flavor. It's filling on its own, so additional sides are optional.