This Crockpot Cowboy Casserole is the ultimate comfort-food dinner. Tender potatoes, seasoned ground beef, beans, corn, tomatoes, and melted cheese slowly cook together for a rich and satisfying meal. It’s simple to prepare, budget-friendly, and perfect for busy weeknights.
Ingredients
- 1 lb ground beef
- 4 medium potatoes, peeled and thinly sliced
- 1 small onion, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded cheddar cheese
Instructions
1. Brown the Beef
Heat a skillet over medium heat. Add the ground beef and chopped onion. Cook until the beef is browned and the onion is softened. Drain any excess grease.
2. Layer the Ingredients
Lightly grease the inside of a 6-quart slow cooker.
Place about half of the sliced potatoes in the bottom. Add half of the cooked beef and onion, followed by half of the beans and corn.
Repeat the layers with the remaining potatoes, beef, beans, and corn.
3. Make the Sauce
In a bowl, whisk together the cream of mushroom soup, milk, diced tomatoes with green chilies, garlic powder, chili powder, smoked paprika, salt, and black pepper.
Pour the mixture evenly over the ingredients in the slow cooker.
4. Slow Cook
Cover and cook on LOW for 5–6 hours, or until the potatoes are tender and cooked through.
Avoid lifting the lid too often because it can increase the cooking time.
5. Add the Cheese
About 15–20 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top.
Cover again and cook until the cheese is melted and bubbly.
6. Serve
Spoon the casserole into bowls and serve hot. Add extra shredded cheese, chopped green onions, or sliced jalapeños if desired.
Tips
- Slice the potatoes thinly and evenly so they cook at the same rate.
- Ground turkey can be substituted for ground beef.
- For a spicier casserole, add diced jalapeños or extra chili powder.
- Monterey Jack or a Mexican cheese blend works well instead of cheddar.
- Let the casserole rest for 5–10 minutes before serving so the sauce can thicken slightly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or gently in a skillet until heated through.