Print

Slow Cooker Cowboy Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty casserole featuring seasoned beef, beans, and creamy cheese layered with Yukon Gold potatoes, perfect for a busy weeknight dinner.

Ingredients

Scale
  • 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. In a 10-inch nonstick skillet over medium-high heat, brown the ground beef, diced onions, and minced garlic until the beef is no longer pink.
  3. Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
  4. Add dark red kidney beans, petite diced tomatoes, diced tomatoes with chilies, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot. Stir until well combined.
  5. Remove 1½ cups of the meat mixture and set it aside.
  6. Layer the sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture over the top.
  7. Cover and cook on high for 300 minutes (5 hours) or on low for 420 minutes (7 hours).
  8. Add cheese towards the end for a melting finish.

Notes

Consider serving with a side salad or crusty bread. You can customize with toppings like cilantro or sour cream.

Nutrition

Find it online: https://www.simplefamilydishes.com/wild-west-crockpot-casserole/