Crockpot Cowboy Casserole Recipe
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Crockpot Cowboy Casserole Recipe

ByLily Carter
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If you’re looking for a hearty, comforting meal that basically cooks itself, this Crockpot Cowboy Casserole Recipe is the perfect answer. It’s one of those dishes that brings everyone to the table without much fuss—just toss everything in the slow cooker, walk away, and come back to pure bliss. I love making this on busy weeknights or lazy weekends when I want something warm, cheesy, and packed with flavor.

What makes this Crockpot Cowboy Casserole Recipe a stand-out for me is how it balances the smoky, spicy notes from the chipotle and fire-roasted chilies with the creaminess of melted cheese and tender Yukon Gold potatoes. Plus, the kidney beans and lean beef add protein and texture, making it a full meal all on its own. I promise, once you try it, it’ll become one of your go-to slow cooker favorites too!

Ingredients You’ll Need

Every ingredient in this Crockpot Cowboy Casserole Recipe plays a special role—think about smoky heat, hearty protein, and creamy cheese all coming together. I always try to pick fresh Yukon Gold potatoes because they hold their shape beautifully and don’t get mushy in the slow cooker.

  • Lean ground beef: Using lean beef keeps the casserole from getting greasy but still packed with meaty flavor.
  • Sweet yellow onions: Finely diced to melt into the sauce and add a subtle sweetness.
  • Minced garlic: Fresh garlic amps up the savory notes, but feel free to adjust depending on your love of garlic.
  • Dark red kidney beans (un-drained): Adds that “cowboy” heartiness and extra protein with no need to pre-cook.
  • Petite diced tomatoes with juice: Brings juiciness and acidity to balance richness.
  • Fire roasted hatch chilies with juice: I love the smoky kick—they make this recipe unforgettable.
  • Frozen corn: Adds sweetness and color, plus it’s super convenient to toss in frozen.
  • Kosher salt: Essential for enhancing all the flavors naturally.
  • Fresh cracked black pepper: Gives just the right amount of warmth and bite.
  • Chipotle powder: Adds smoky heat without overwhelming; adjust if you want it milder.
  • Yukon Gold potatoes: Sliced about 1/8 inch thick so they cook evenly and layer nicely.
  • Colby and Monterey Jack cheese (freshly shredded): Nothing beats shredding your own cheese for that melty, gooey finish.

Variations

One of the best parts about the Crockpot Cowboy Casserole Recipe is how adaptable it is. I love mixing it up depending on what I have on hand or who I’m cooking for—it’s your canvas after all!

  • Vegetarian version: I swap the ground beef for extra beans or lentils; it’s surprisingly satisfying!
  • Spicier kick: Add extra chipotle powder or a few dashes of hot sauce, especially if you like your meals with some fire.
  • Cheese swap: Pepper Jack or even a sharp cheddar works well if you want a sharper bite.
  • Different potatoes: Russets can be used but make sure to slice them thin so they cook just right without turning mushy.
  • Adding veggies: Sometimes I toss in diced bell peppers or mushrooms for more texture and nutrients.

How to Make Crockpot Cowboy Casserole Recipe

Step 1: Brown the Beef and Sauté Aromatics

Start by browning your lean ground beef in a skillet over medium heat. Breaking it up into small pieces helps it cook evenly and quickly. Once the beef starts turning brown, add the diced sweet onions and minced garlic and sauté until translucent and fragrant—this step builds a rich flavor foundation. Don’t skip it; it makes all the difference in your Crockpot Cowboy Casserole Recipe.

Step 2: Layer Ingredients in the Crockpot

Now, layer your sliced Yukon Gold potatoes at the bottom of the crockpot. I find this helps them cook through and get tender without turning to mush. Next, pour in the browned beef mixture, then add the kidney beans, tomatoes, fire roasted chilies, corn, salt, black pepper, and chipotle powder. Give everything a gentle stir to combine—avoid over-stirring to keep those potato slices intact.

Step 3: Cook Low and Slow

Cover your crockpot and cook the casserole on low for about 6 to 7 hours. If you’re short on time, high for 3 to 4 hours works too, but the flavors really deepen with longer slow cooking. Check that potatoes are tender with a fork before moving on to the cheese step.

Step 4: Add Cheese and Finish

Once the casserole is cooked and potatoes are soft, sprinkle the freshly shredded Colby and Monterey Jack cheese evenly over the top. Put the lid back on for about 10 to 15 minutes so the cheese melts perfectly gooey and forms the best melty cheesy crust. This finishing touch always impresses my family.

How to Serve Crockpot Cowboy Casserole Recipe

The image shows a black slow cooker filled with a layered dish. At the bottom, there are circular slices of light brown potatoes arranged side by side. Above the potatoes, there is a mixture of cooked ground beef, dark red kidney beans, bright yellow corn, and small pieces of red tomato. On top, a layer of melted yellow and white cheese covers the ingredients, slightly browned in spots. A metal spoon is scooping up a mix of these layers, showing the soft texture and mixed colors of the potatoes, beef, beans, corn, and cheese. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about fresh garnishes to brighten casseroles like this. I usually top mine with a dollop of sour cream, a sprinkle of chopped green onions, and some fresh cilantro for color and freshness. If you like heat, sliced jalapeños or a drizzle of hot sauce are awesome too.

Side Dishes

Since the Crockpot Cowboy Casserole Recipe is filling on its own, I often serve it with a simple green salad or steamed veggies to lighten things up. Cornbread or warm dinner rolls on the side make the meal feel extra cozy, especially on chilly nights.

Creative Ways to Present

For bigger gatherings, I love serving this casserole in a rustic cast-iron skillet right at the table—it keeps it warm and looks inviting. Sometimes, I layer it into individual ramekins for a fun single-serving twist. It’s great as a potluck dish too because it travels well and reheats nicely.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers in airtight containers in the fridge, and this casserole stays delicious for up to 4 days. It reheats beautifully without drying out—just add a splash of broth or water if it seems a bit thick.

Freezing

I’ve had great success freezing portions before adding cheese on top. Freeze in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge then add cheese and warm through until bubbly.

Reheating

The best way to reheat is in the oven at 350°F (175°C) covered with foil for about 20-25 minutes, or until warmed through. I add fresh cheese on top during the last 10 minutes so it melts nicely, just like fresh-cooked.

FAQs

  1. Can I make the Crockpot Cowboy Casserole Recipe vegetarian?

    Absolutely! You can easily leave out the ground beef and add additional beans, lentils, or even diced mushrooms to maintain protein and texture. The smoky chipotle and fire-roasted chilies still give plenty of flavor, so it won’t feel like you’re missing anything.

  2. Do I need to pre-cook the potatoes?

    Nope! Slicing them about 1/8 inch thick helps them cook perfectly in the crockpot without pre-cooking. Just layer them at the bottom as the recipe instructs.

  3. Can I use canned corn instead of frozen?

    Yes, canned corn works fine—just drain it well before adding. Frozen corn is just convenient and retains a bit more sweetness and texture.

  4. How spicy is this Crockpot Cowboy Casserole Recipe?

    The chipotle powder and fire roasted chilies give a nice smoky heat but aren’t usually overwhelmingly spicy. You can always adjust the amount to suit your family’s taste preferences.

  5. Can I prepare this recipe in an Instant Pot?

    Yes, you can adapt it for an Instant Pot using the sauté function for browning, then cooking under pressure for about 15 minutes. Just layer potatoes on the bottom and follow with the rest of the ingredients.

Final Thoughts

This Crockpot Cowboy Casserole Recipe holds a special place in my heart because it’s so comforting and reliable. It’s one of those recipes that makes you feel cared for with every cheesy, smoky bite. If you want a recipe that’s easy to prepare, forgiving, and always hits the spot, give this a try—I think you’ll find it’s one you’ll come back to over and over, just like I do.

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Crockpot Cowboy Casserole Recipe

Crockpot Cowboy Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 98 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 50 minutes
  • Yield: 6 servings 1x
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat
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Description

This Crockpot Cowboy Casserole is a hearty, flavorful one-pot meal perfect for lazy days. Combining lean ground beef, kidney beans, diced tomatoes, fire-roasted hatch chilies, sweet onions, garlic, and corn with thinly sliced Yukon Gold potatoes, this slow-cooked casserole melds smoky and savory flavors. Topped with melty Colby and Monterey Jack cheese, it’s a comforting dinner that’s easy to prepare and delivers classic cowboy-inspired tastes.

Ingredients

Scale

Meat and Vegetables

  • 1 pound lean ground beef
  • 1 cup finely diced sweet yellow onions
  • 1 tablespoon minced garlic
  • 1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick
  • 1 cup frozen corn

Canned Ingredients

  • 16 ounce un-drained dark red kidney beans
  • 14.5 ounce petite diced tomatoes with juice
  • 10 ounce diced tomatoes and fire roasted hatch chilies with juice

Spices and Seasonings

  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • ¼ teaspoon chipotle powder

Dairy

  • 1¼ cups Colby and Monterey Jack cheese, freshly shredded

Instructions

  1. Prepare Ingredients: Begin by finely dicing the sweet yellow onions and mincing the garlic. Slice the Yukon Gold potatoes thinly, approximately ⅛ inch thick, to ensure they cook evenly in the crockpot.
  2. Layer the Crockpot: In the crockpot, first create a layer of sliced potatoes as the base. Spread half of them evenly to cover the bottom.
  3. Cook the Ground Beef: In a skillet over medium heat, brown the lean ground beef until fully cooked, breaking it apart as it cooks. Drain any excess fat to keep the casserole lean.
  4. Add Onions and Garlic: To the cooked beef, add the finely diced onions and minced garlic. Sauté together for 2-3 minutes until onions are softened and fragrant.
  5. Combine Beans and Tomatoes: Stir in the un-drained kidney beans, petite diced tomatoes with juice, and diced tomatoes with fire-roasted hatch chilies with juice into the beef mixture. Mix well to combine all elements evenly.
  6. Season the Mixture: Sprinkle in the kosher salt, freshly cracked black pepper, and chipotle powder. Stir thoroughly to incorporate the spices.
  7. Assemble Layers: Spoon half of the beef and bean mixture over the potato layer in the crockpot. Add the remaining sliced potatoes on top, then cover with the remaining beef and bean mixture.
  8. Add Frozen Corn: Sprinkle the frozen corn evenly across the top layer.
  9. Slow Cook: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender and all flavors are well blended.
  10. Add Cheese: About 15 minutes before serving, sprinkle the shredded Colby and Monterey Jack cheese evenly over the casserole. Cover again and let the cheese melt.
  11. Serve: Once the cheese is melted and bubbly, carefully scoop portions onto plates and serve hot.

Notes

  • For a spicier kick, increase the chipotle powder slightly, or add a dash of hot sauce before serving.
  • If you prefer a thicker casserole, drain some of the tomato juices before adding to the beef mixture.
  • The casserole can be prepared the night before by assembling the layers and refrigerating, then cooking the next day.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat thoroughly before serving.
  • Use sharp Yukon Gold potatoes for the best texture and flavor.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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