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
You can substitute ground turkey or chicken for the beef if preferred.
For extra flavor, use a blend of cheddar and pepper jack cheeses.
This casserole pairs well with a side of green salad or cornbread.
Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 2 months.