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Slow Cooker Cowboy Casserole

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A hearty combination of ground beef, kidney beans, and potatoes cooked effortlessly in a slow cooker.

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 and transfer the mixture to the crockpot.
  4. Add 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 aside.
  6. Layer the sliced Yukon Gold potatoes into the crockpot and sprinkle with the reserved meat mixture.
  7. Cover and cook on high for 300 minutes, or on low for 420 minutes.
  8. Add cheese to melt before serving.

Notes

For a vegetarian version, substitute beef with lentils or meat alternatives. You can layer the ingredients in the slow cooker the night before, refrigerate, and cook when ready.

Nutrition

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