Slow Cooker Cowboy Casserole

A hearty and satisfying one-pot meal featuring ground beef, beans, and potatoes, perfect for busy days and family dinners.

Print Recipe

Prep Time 15

Cook Time 7

Total Time 7 15

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 500 kcal

Ingredients

For the casserole

1 pound lean ground beef
1 cup finely diced sweet yellow onions
1 tablespoon minced garlic
16 ounces dark red kidney beans, undrained
14.5 ounces petite diced tomatoes with juice
10 ounces 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
1.5 pounds Yukon Gold potatoes, sliced about ⅜ inch thick
1.25 cups Colby and Monterey Jack cheese, freshly shredded

Instructions

Preparation

Lightly spray your crockpot with nonstick cooking spray.
In a 10-inch nonstick skillet over medium-high heat, brown the ground beef with diced onions and minced garlic until the beef is no longer pink.
Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
Add the kidney beans, petite diced tomatoes with juice, diced tomatoes with chilies, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot.
Stir everything together until well combined.
Remove 1.5 cups of the meat mixture and set it aside.
Layer or wedge the sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.

Cooking

Cover and cook on high for 5 hours, or on low for 7 hours.
Before serving, sprinkle shredded cheese over the top, cover, and let it melt completely.

Notes

Serve hot and enjoy! This casserole is great on its own but can be topped with sour cream, avocado, or chopped green onions. It pairs well with a simple side salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.

Keyword Beef, Casserole, Comfort Food, Cowboy Casserole, Slow Cooker