Slow Cooker Cowboy Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
1 can (10.75 oz) condensed cream of mushroom soup
05 -
1/2 cup milk
06 -
1 can (15 oz) kidney beans, drained and rinsed
07 -
1 can (14.5 oz) diced tomatoes with green chilies
08 -
1 cup frozen corn
09 -
4 cups sliced potatoes (about 1.5 pounds)
10 -
1 cup shredded cheese (cheddar or your preference)
→ Seasonings
11 -
1 teaspoon chili powder
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
# Instructions:
01 -
In a skillet over medium heat, cook the ground beef with chopped onion and minced garlic until the meat is browned and the onions are soft. Drain any excess fat.
02 -
Transfer the beef mixture to your slow cooker. Add the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and pepper. Stir everything together.
03 -
Add the sliced potatoes, ensuring they are well coated with the beef and bean mixture.
04 -
Cover and cook on low for 6–7 hours or on high for 3–4 hours, depending on your time.
05 -
In the last 20 minutes of cooking, sprinkle the shredded cheese on top and let it melt before serving.
# Notes:
01 -
This casserole freezes well. Store in airtight containers for up to 3 months.
02 -
For extra flavor, try adding a tablespoon of Worcestershire sauce or a teaspoon of smoked paprika.