Description
A warm and comforting Slow Cooker Cowboy Casserole made with tender potatoes, seasoned ground beef, beans, corn, tomatoes, and melty cheese. This hearty set-it-and-forget-it meal is perfect for busy nights when you want something cozy, filling, and incredibly easy.
Ingredients
1 lb ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 can (10.75 oz) condensed cream of mushroom soup
1/2 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 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
4 cups sliced potatoes (about 1.5 lbs)
1 cup shredded cheddar cheese (or preferred cheese)
Instructions
Brown the ground beef in a skillet over medium heat until no longer pink. Drain any excess fat.
Chop the onion and garlic. Rinse and drain the kidney beans.
Layer the sliced potatoes on the bottom of the slow cooker.
Add the browned beef, onion, garlic, corn, and beans on top of the potatoes.
Pour in the diced tomatoes with green chilies.
In a bowl, whisk together the cream of mushroom soup, milk, chili powder, salt, and pepper.
Pour the mixture evenly over the ingredients in the slow cooker.
Cook on LOW for 6–8 hours until potatoes are tender.
Sprinkle cheese on top, cover, and allow it to melt before serving.
Notes
Pepper jack cheese adds a great spicy twist.
To make it creamier, add a spoonful of sour cream when serving.
If you want softer potatoes, slice them thinly and evenly.
Leftovers reheat beautifully and make a great next-day lunch.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner, Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl
- Calories: Approx. 420
- Sugar: 7 g
- Sodium: 840 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 78 mg