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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

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.

Find it online: https://justworthi.com/crockpot-cowboy-casserole-recipe/