Description
This Slow Cooker Cowboy Casserole is a hearty, budget-friendly dinner packed with ground beef, potatoes, beans, and a creamy, cheesy sauce. Perfect for busy nights when you want comfort food with minimal effort.
Ingredients
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 cheddar cheese (or preferred cheese)
Instructions
1. 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 excess fat.
2. Transfer the beef mixture to your slow cooker.
3. Add cream of mushroom soup, milk, kidney beans, diced tomatoes with chilies, corn, chili powder, salt, and pepper. Stir well to combine.
4. Add the sliced potatoes, ensuring they are coated in the mixture.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender.
6. In the last 20 minutes of cooking, sprinkle shredded cheese over the top and allow it to melt.
7. Serve hot and enjoy!
Notes
You can swap kidney beans for black beans.
For extra spice, add diced jalapeños or more chili powder.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg