Description
Cozy up with this hearty Slow Cooker Cowboy Casserole! Packed with tender potatoes, savory ground beef, beans, and a rich tomato sauce, this easy dump-and-go meal is perfect for busy weeknights or a comforting family dinner. Let your crockpot do the work while you enjoy a flavorful, budget-friendly dish that’s sure to satisfy.
Ingredients
Scale
- 1 pound 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 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups sliced potatoes (about 1.5 pounds)
- 1 cup shredded cheese (cheddar or your preference)
Instructions
Brown the Beef:
- In a skillet over medium heat, cook the ground beef with chopped onion and minced garlic until the meat is browned and onions are soft.
- Drain any excess fat.
Transfer to Slow Cooker:
- Add the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and pepper to the slow cooker.
- Stir everything together.
Add Potatoes:
- Layer in the sliced potatoes, ensuring they are well coated with the beef and bean mixture.
Slow Cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, depending on your time.
Add Cheese:
- In the last 20 minutes of cooking, sprinkle the shredded cheese on top and let it melt before serving.
Notes
- Use Different Beans: Swap kidney beans for black beans or pinto beans for variety.
- Make it Spicier: Add cayenne pepper or hot sauce for extra heat.
- Dairy-Free Option: Use a non-dairy cream soup and omit the cheese.
- Cheese Variations: Try pepper jack, Colby, or a Mexican blend for different flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg