Description
This Slow Cooker Cowboy Casserole is the ultimate comfort meal! Packed with ground beef, tender potatoes, creamy mushroom soup, melted cheese, and bold spices, it’s a hearty and satisfying dish that requires minimal effort. Perfect for busy weeknights, family gatherings, or meal prepping!
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (10.75 oz) can cream of mushroom soup
- 1/2 cup milk
- 1 (15 oz) can kidney beans, drained & rinsed
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups sliced potatoes (about 1.5 lbs)
- 1 cup shredded cheddar cheese
Instructions
- Brown the Ground Beef: Heat a skillet over medium heat. Cook ground beef, onion, and garlic until the beef is browned and onions are softened. Drain excess fat.
- Transfer to the Slow Cooker: Add the beef mixture to the slow cooker. Stir in cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and pepper.
- Layer the Potatoes: Evenly distribute the sliced potatoes on top, ensuring they are well-coated in the beef mixture.
- Slow Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
- Add Cheese: Sprinkle shredded cheddar cheese over the top in the last 20 minutes of cooking. Cover and let it melt.
- Serve & Enjoy: Scoop into bowls and serve warm with optional toppings like sour cream, green onions, or tortilla chips.
Notes
- Use russet or Yukon Gold potatoes for best results.
- Choose lean ground beef to avoid excess grease.
- Adjust spice levels by adding more chili powder or diced jalapeños.
- For a vegetarian version, swap ground beef with black beans or lentils and use cream of celery soup.
- Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American