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Slow Cooker Cowboy Casserole

Slow Cooker Cowboy Casserole is the ultimate comfort food—hearty, filling, and easy to throw together. With tender sliced potatoes, savory ground beef, beans, veggies, and a creamy tomato base, all topped with melty cheese, this casserole is a family favorite for a reason. Made in the slow cooker, it’s perfect for busy weeknights or laid-back weekends when you want a no-fuss meal that satisfies.

Why You’ll Love It

  • Effortless One-Pot Meal – Just brown the beef, dump everything into the slow cooker, and let it simmer to savory perfection.
  • Comfort Food Classic – With simple ingredients and familiar flavors, this dish is cozy, nostalgic, and crowd-pleasing.
  • Customizable – Switch up the protein, beans, or veggies to fit your taste or what you have on hand.
  • Budget-Friendly – Uses affordable pantry staples to create a satisfying meal.
  • Perfect for Leftovers – It reheats beautifully, making it ideal for meal prep or quick lunches throughout the week.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (10.75 oz) can cream of mushroom soup
  • 1/2 cup milk
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (14.5 oz) can 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 1½ pounds)
  • 1 cup shredded cheese (cheddar recommended)

Instructions

  1. Brown the Beef
    In a skillet over medium heat, cook the ground beef with chopped onion and garlic until the meat is browned and onions are soft. Drain excess fat.
  2. Layer the Slow Cooker
    Add the cooked beef mixture to your slow cooker. Stir in the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and pepper.
  3. Add the Potatoes
    Stir in the sliced potatoes, making sure they’re coated well with the mixture.
  4. Cook Low and Slow
    Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender.
  5. Top with Cheese
    In the last 20 minutes of cooking, sprinkle shredded cheese over the top. Let it melt before serving.

Serving Suggestions

Pair your Cowboy Casserole with a crisp green salad for contrast or some warm cornbread to soak up the sauce. For extra veggies, serve it with steamed green beans or roasted broccoli.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the microwave or on the stovetop. You can also freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.

Variations & Substitutions

  • Swap the Meat – Try ground turkey, chicken, or pork. For a smoky twist, add crumbled sausage or chorizo.
  • Change Up the Beans – Use black beans, pinto beans, or baked beans for a different flavor profile.
  • Try Sweet Potatoes – Swap out regular potatoes for sweet potatoes, butternut squash, or even cauliflower for a low-carb version.
  • Make it Spicy – Add sliced jalapeños, chipotle peppers, or a few dashes of hot sauce for extra heat.
  • Add More Veggies – Stir in bell peppers, zucchini, or spinach for added nutrition.

This Slow Cooker Cowboy Casserole is a cozy, hands-off dinner that’s guaranteed to satisfy. Whether you’re feeding a hungry family or looking for an easy meal prep solution, this recipe is a keeper. Grab your slow cooker and get ready to enjoy a warm, cheesy, and filling meal that everyone will love!

Slow Cooker Cowboy Casserole

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3–4 hours (high)
Servings: 6

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (10.75 oz) can cream of mushroom soup
  • 1/2 cup milk
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 cup frozen corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups sliced potatoes (about 1½ pounds)
  • 1 cup shredded cheese (cheddar recommended)

Instructions

  1. In a skillet over medium heat, cook ground beef with chopped onion and garlic until browned and onions are soft. Drain any excess fat.
  2. Transfer the beef mixture to your slow cooker.
  3. Add the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and pepper. Stir to combine.
  4. Add sliced potatoes and mix gently to coat them in the mixture.
  5. Cover and cook:
    – On low for 6–7 hours
    – Or on high for 3–4 hours, until potatoes are tender.
  6. About 20 minutes before serving, sprinkle shredded cheese on top and let it melt.
  7. Serve warm and enjoy!