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Slow Cooker Cowboy Casserole

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A hearty layered slow cooker meal of ground beef, diced potatoes, beans, and creamy mushroom soup.

Ingredients

Scale
  • 1 pound ground beef
  • 4 medium potatoes, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup beef broth or water

Instructions

  1. Heat a skillet over medium. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is softened. Drain excess fat from the pan.
  2. Spread the diced potatoes in an even layer across the bottom of the slow cooker.
  3. Spoon the cooked beef and onion mixture over the potatoes.
  4. Scatter the drained black beans and kidney beans on top of the beef.
  5. Pour the cream of mushroom soup over the layers. Add the cup of beef broth or water so the mixture can steam and meld.
  6. Sprinkle the chili powder, cumin, salt, and pepper evenly over the top.
  7. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender.
  8. Five minutes before serving, sprinkle the shredded cheese across the top and replace the lid so it melts.
  9. Serve warm straight from the slow cooker.

Notes

Serve with extra shredded cheese, a crisp salad, or warm corn tortillas. For a Tex-Mex twist, offer chopped green onions or jalapeños.

Nutrition

Find it online: https://www.simplefamilydishes.com/slow-cooker-cowboy-casserole-4/