Hearty Slow Cooker Cowboy Casserole
This Hearty Slow Cooker Cowboy Casserole is a budget-friendly family dinner loaded with seasoned ground beef, tender potatoes, beans, corn, and a tangy tomato sauce, finished with melted cheddar cheese.
Equipment
- slow cooker
- large skillet
- cutting board
- chef's knife
Ingredients
- 2 lbs lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, sliced thin
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can tomato soup (10.5 oz)
- 1 packet taco seasoning (1 oz)
- 1/4 cup water
- 2 cups shredded cheddar cheese
- salt and pepper, to taste
Instructions
- In a skillet over medium-high heat, cook ground beef with onion and garlic until browned. Drain excess fat.
- Spray the slow cooker with nonstick spray. Layer sliced potatoes evenly on the bottom and season lightly with salt and pepper.
- Add browned beef mixture over potatoes, followed by kidney beans and corn.
- Mix tomato soup, taco seasoning, and water together. Pour evenly over all layers.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until potatoes are fork-tender.
- Sprinkle cheddar cheese over the top during the last 15 minutes, cover, and allow cheese to melt before serving.
Notes
Slice potatoes evenly at about 1/4-inch thick for consistent cooking. Use lean ground beef to prevent excess grease. For a fun twist, add frozen tater tots during the last hour of cooking.