why make this recipe
Slow Cooker Cowboy Casserole is a hearty, comforting meal perfect for busy days. It’s simple to prepare, fills you up, and has a great blend of flavors. Cooking in a slow cooker means you can throw everything in and let it do its thing, making it ideal for busy families or anyone looking for an easy dinner option. Plus, it’s a one-pot meal, which means less cleanup for you!
how to make Slow Cooker Cowboy Casserole
Ingredients :
- 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
Directions :
-
Lightly spray your crockpot with nonstick cooking spray.
-
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.
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Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
-
Add the following to the crockpot:
- 16 oz undrained kidney beans
- 14.5 oz petite diced tomatoes with juice
- 10 oz diced tomatoes with chilies and juice
- 1 cup frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon chipotle powder
Stir everything together until well combined.
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Remove 1½ cups of the meat mixture and set it aside.
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Layer or wedge the sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.
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Cover and cook:
- On high for 5 hours
- Or on low for 7 hours
-
Before serving, sprinkle shredded cheese over the top. Cover again and let it melt completely.
Serve hot and enjoy!
how to serve Slow Cooker Cowboy Casserole
Serve this casserole warm right from the slow cooker. It pairs nicely with a green salad or some crusty bread. Enjoy it with friends and family for a cozy meal.
how to store Slow Cooker Cowboy Casserole
If you have leftovers, store them in an airtight container in the refrigerator. It will last for about 3 to 4 days. You can also freeze portions for later. Just make sure to let it cool completely before transferring it to freezer-safe containers.
tips to make Slow Cooker Cowboy Casserole
- For extra flavor, you can add spices such as paprika or cumin.
- Feel free to mix in your favorite veggies like bell peppers or zucchini.
- If you want a little more heat, add more chipotle powder or some chopped jalapeños.
variation
You can easily make this casserole vegetarian by using plant-based ground meat and replacing the beef with more beans or lentils. You can also use different cheese blends to match your taste.
FAQs
Can I make this in a regular oven?
Yes, you can bake it in a casserole dish at 350°F for about 1 hour. Just cover it with foil until the potatoes are cooked through.
What can I substitute for ground beef?
You can use ground turkey, chicken, or a plant-based meat alternative for a different flavor.
Can I add more vegetables?
Absolutely! You can add carrots, bell peppers, or mushrooms. Just make sure to adjust the cooking time if you add larger pieces.
Slow Cooker Cowboy Casserole
Ingredients
Meat and Vegetables
- 1 pound lean ground beef Can substitute with ground turkey or chicken.
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
Canned Ingredients
- 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
Sides and Spices
- 1 cup frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon chipotle powder Adjust for more heat.
Potatoes and Cheese
- 1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded Use preferred cheese blend.
Instructions
Preparation
- Lightly spray your crockpot with nonstick cooking spray.
- 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.
- Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
Cooking
- Add the kidney beans, petite diced tomatoes, diced tomatoes with chilies, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot. Stir everything together until well combined.
- Remove 1½ 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.
- Cover and cook on high for 5 hours or on low for 7 hours.
- Before serving, sprinkle shredded cheese over the top. Cover again and let it melt completely.