Slow Cooker Cowboy Casserole
Slow Cooker Cowboy Casserole combines seasoned ground beef, kidney beans, tomatoes, creamy mushroom soup, corn, and sliced potatoes in an easy slow cooker meal topped with melted cheddar cheese.
Equipment
- slow cooker
- skillet For browning the ground beef and onion.
- wooden spoon For stirring the beef mixture.
- knife For slicing the potatoes and dicing the onion.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen corn
- 3 medium potatoes, thinly sliced
- 1 cup shredded cheddar cheese
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Brown the ground beef and onion in a skillet over medium heat.
- Drain excess grease and stir in the garlic.
- In the slow cooker, combine the beef mixture, beans, tomatoes, cream of mushroom soup, corn, chili powder, paprika, salt, and pepper.
- Layer the sliced potatoes over the mixture.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
- Sprinkle cheddar cheese over the top during the last 15–20 minutes of cooking.
- Let it rest for 5 minutes, then serve hot.
Notes
Cook the casserole on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender. Add the cheddar cheese during the final 15–20 minutes and let the casserole rest for 5 minutes before serving.