Description
I’m always thrilled to introduce the Slow Cooker Cowboy Casserole because it’s incredibly easy to prepare with hearty ingredients.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs)
- 1 cup shredded cheese (cheddar or your preference)
Instructions
1. Gather all ingredients.
2. Chop vegetables uniformly for even cooking.
3. Rinse and drain canned beans to reduce salt.
4. Brown ground beef in a skillet, then drain excess fat.
5. Layer in slow cooker: potatoes, beef, vegetables, and beans.
6. Mix cream, broth, and spices; pour over layers.
7. Cook on low for 6-8 hours.
8. Sprinkle shredded cheese; cover until melted.
Notes
To make this casserole spicier, use diced tomatoes with hot green chilies or add a pinch of cayenne pepper.
You can swap the kidney beans for black beans or pinto beans if desired.
This recipe freezes well. Store leftovers in airtight containers for up to 3 months.
To reheat, thaw overnight and warm in the microwave or oven until heated through.
Nutrition
- Serving Size: 1 serving