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Slow Cooker Cowboy Casserole

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A hearty one-pot comfort dish featuring ground beef, sliced potatoes, beans, corn, diced tomatoes, and melty cheese, all cooked in a slow cooker for a delicious, hands-off meal.

Ingredients

Scale
  • 1 lb 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 tsp chili powder
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 4 cups sliced potatoes (about 1.5 lbs)
  • 1 cup shredded cheese (cheddar or your preference)

Instructions

  1. Gather all ingredients and set up your slow cooker on a flat surface.
  2. Chop the onion and slice the potatoes uniformly. Mince the garlic.
  3. Rinse and drain the kidney beans.
  4. Heat a skillet over medium-high heat, add ground beef and onion, brown until the beef is cooked and onions are softened, about 6 to 8 minutes. Stir in garlic for the last minute, then drain excess fat.
  5. Layer half of the sliced potatoes on the bottom of the slow cooker.
  6. Spread the browned beef and onion mixture over the potatoes. Add the beans, diced tomatoes, and corn in layers. Top with remaining potatoes.
  7. Whisk together the soup and milk, then stir in chili powder, salt, and black pepper. Pour over the layered ingredients.
  8. Cover and cook on low for 6 to 8 hours until the potatoes are fork-tender.
  9. Sprinkle shredded cheese on top about 10 minutes before serving, cover until cheese melts.
  10. Let the casserole rest for 5 minutes, then serve.

Notes

For a lighter version, swap half the cheese for a reduced-fat option. Rinsing beans reduces sodium content.

Nutrition

Find it online: https://www.simplefamilydishes.com/slow-cooker-cowboy-casserole-5/