Description
This hearty Slow Cooker Cowboy Casserole is the ultimate comfort food—layered with tender potatoes, seasoned ground beef, beans, corn, and a cheesy topping. It’s a simple, set-it-and-forget-it dinner that’s perfect for busy weeknights or cozy weekends.
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 cheese (cheddar or your choice)
Instructions
Gather and prep all your ingredients.
Chop onion, mince garlic, and slice the potatoes evenly.
Rinse and drain the kidney beans.
In a skillet, brown the ground beef with the chopped onion and garlic. Drain excess fat.
In your slow cooker, layer the sliced potatoes on the bottom.
Add the cooked beef mixture, then top with beans, corn, and diced tomatoes.
In a small 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.
Cover and cook on LOW for 6–8 hours or until potatoes are tender.
About 5 minutes before serving, sprinkle shredded cheese on top. Cover again just until melted.
Notes
Ground turkey can be used instead of beef for a lighter version.
Cream of chicken soup makes a great substitute if you’re out of mushroom.
Add diced bell peppers or carrots for extra color and nutrition.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 65 mg