Slow Cooker Cowboy Casserole
A hearty slow cooker dish featuring beef, beans, and potatoes, perfect for family dinners or cozy nights in.
Ingredients
Main Ingredients
- 1 lb ground beef Browned before layering.
- 1 medium onion, chopped For flavor.
- 3 cloves garlic, minced Adds aroma.
- 1 can condensed cream of mushroom soup (10.75 oz) Can substitute with other cream soups.
- 1/2 cup milk To mix with soup.
- 1 can kidney beans, drained and rinsed (15 oz) Reduces salt content.
- 1 can diced tomatoes with green chilies (14.5 oz) For additional flavor.
- 1 cup frozen corn Adds sweetness.
- 1 tsp chili powder For spice.
- 1/2 tsp salt Adjust based on taste.
- 1/4 tsp black pepper For seasoning.
- 4 cups sliced potatoes (about 1.5 lbs) Layer in slow cooker.
- 1 cup shredded cheese (cheddar or your preference) Sprinkle on top before serving.
Instructions
Preparation
- Gather all ingredients.
- Chop the vegetables uniformly for even cooking.
- Rinse and drain the canned beans to reduce salt.
- Brown the ground beef in a skillet, then drain the excess fat.
Layering and Cooking
- Layer the slow cooker with potatoes, beef, vegetables, and beans.
- Mix the cream, broth, and spices together; then pour over the layers.
- Cook on low for 6-8 hours.
- Sprinkle shredded cheese on top; cover until it melts.
Notes
Serve warm on its own or pair with a fresh salad or crusty bread. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for about 2-3 months. Add more vegetables or substitute ground turkey for a lighter version.