Description
- This Slow Cooker Cowboy Casserole is a hearty, comforting meal packed with ground beef, potatoes, beans, cheese, and a rich tomato-based sauce. Perfect for busy days, this set-it-and-forget-it recipe delivers a flavorful, satisfying dish with minimal effort. Serve it with cornbread or a side salad for a complete meal!
Ingredients
Units
Scale
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, diced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes with green chilies
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
(For a richer texture, you can include eggs, but it’s completely up to you.)
Instructions
Brown the Ground Beef:
- In a skillet over medium heat, cook ground beef until no longer pink. Drain excess fat.
- Add diced onions and garlic, cooking for another 2 minutes.
Layer in the Slow Cooker:
- Add the diced potatoes to the bottom of the slow cooker.
- Layer cooked beef mixture, followed by beans, diced tomatoes, and seasonings.
- Pour in the cream of mushroom soup and beef broth. Do not stir.
Cook:
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender
Add Cheese & Serve:
- Sprinkle shredded cheddar cheese over the top and cover for another 10 minutes to melt.
- Serve warm and enjoy
Notes
- Swap kidney beans for black beans or pinto beans.
- Use ground turkey or sausage instead of beef.
- Add frozen corn or bell peppers for extra flavor.
- Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 850 mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55 mg