Description
This Slow Cooker Cowboy Casserole layers tender potatoes, seasoned ground beef, beans, corn, tomatoes with green chilies, and plenty of cheddar under a creamy, chili-kissed sauce. Ten minutes to load the pot, then dinner cooks itself.
Ingredients
Scale
- 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
- Gather all ingredients.
- Chop vegetables uniformly for even cooking.
- Rinse and drain canned beans to reduce salt.
- Brown ground beef with onion in a skillet; drain. Stir in garlic for 30–60 seconds.
- Whisk condensed soup, milk, chili powder, salt, and pepper in a bowl.
- Layer in slow cooker: half the potatoes, all the beef mixture, beans, corn, tomatoes with chilies, then remaining potatoes. Pour the soup mixture evenly over layers.
- Cook on Low for 6–8 hours or High for 3–4 hours, until potatoes are fork-tender.
- Sprinkle shredded cheese on top; cover 5–10 minutes until melted. Rest 10 minutes, then serve.
Notes
- Potatoes ⅛–¼ inch thick cook most evenly.
- For extra heat, add cayenne or hot diced chilies.
- Sub kidney beans with black or pinto beans.
- If liquid seems scant mid-cook, add 2–4 tbsp milk along edges.
- Garnish with green onions, cilantro, sour cream, or pickled jalapeños.
- Prep Time: 10 Minutes
- Cook Time: 6–8 hours (Low) or 3–4 hours (High)
- Category: Casserole
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 430Kcal
- Sugar: 6g
- Sodium: ~860mg
- Fat: 20g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
Keywords: Cowboy Casserole