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Slow Cooker Cowboy Casserole

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A hearty dish combining ground beef, kidney beans, and potatoes, perfect for busy weeknights.

Ingredients

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  • 1 pound lean ground beef
  • 1 cup finely diced sweet yellow onions
  • 1 tablespoon minced garlic
  • 1 (16-ounce) can dark red kidney beans, undrained
  • 1 (14.5-ounce) can petite diced tomatoes with juice
  • 1 (10-ounce) can diced tomatoes with fire roasted hatch chilies, with juice
  • 1 cup frozen corn
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon chipotle powder
  • 1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick
  • 1¼ cups Colby and Monterey Jack cheese, freshly shredded

Instructions

  1. Lightly spray your crockpot with nonstick cooking spray.
  2. Brown the ground beef, onions, and garlic in a skillet over medium-high heat until the beef is no longer pink.
  3. Drain any excess grease from the skillet and transfer the mixture to the prepared crockpot.
  4. Add the kidney beans, petite diced tomatoes, tomatoes with chilies, frozen corn, kosher salt, black pepper, and chipotle powder. Stir until combined.
  5. Remove 1½ cups of the meat mixture and set it aside.
  6. Layer the sliced Yukon Gold potatoes into the crockpot and sprinkle the reserved meat mixture over the top.
  7. Cover and cook on high for 300 minutes, or on low for 420 minutes.
  8. Add cheese to melt before serving.

Notes

Allow leftovers to cool before storing in an airtight container in the fridge. For longer storage, freeze in a freezer-safe container.

Nutrition

Find it online: https://www.simplefamilydishes.com/cowboy-slow-cooker-casserole-2/