Slow Cooker Cowboy Casserole
A hearty and satisfying one-pot meal combining ground beef, beans, and potatoes, perfect for busy days and family gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken.
- 1 medium onion, chopped Chop uniformly for even cooking.
- 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 Rinsing reduces sodium.
- 1 can (14.5 oz) diced tomatoes with green chilies Can use spicy tomatoes for extra heat.
- 1 cup frozen corn Alternatively, use fresh corn.
- 1 tsp chili powder
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs) Can substitute with sweet potatoes.
- 1 cup shredded cheese Cheddar or your preferred cheese.
Instructions
Preparation
- Gather all ingredients.
- Chop vegetables uniformly for even cooking.
- Rinse and drain canned beans to reduce salt.
- Brown ground beef in a skillet, then drain excess fat.
Cooking
- Layer in the slow cooker: first the potatoes, then the beef, vegetables, and beans.
- Mix cream of mushroom soup, milk, chili powder, salt, and black pepper. Pour this mixture over the layered ingredients.
- Cook on low for 6-8 hours until the potatoes are tender.
- About 15 minutes before serving, sprinkle shredded cheese over the top and cover until melted.
Notes
Leftover Cowboy Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in the microwave until hot or warm it up in a pot on the stove. Feel free to add other vegetables like bell peppers or carrots for extra nutrition.