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Slow Cooker Cowboy Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 79 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 Servings 1x
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Cowboy Casserole is a hearty, comforting dish perfect for busy weeknights. Featuring layers of seasoned ground beef, potatoes, kidney beans, corn, and tomato sauce, it slow cooks to tender perfection. Topped with melted cheese and garnished with sour cream and chives, this all-in-one casserole brings bold southwestern flavors to your table with minimal effort.

Ingredients

Scale

Meat

  • 1 pound ground beef

Vegetables and Beans

  • 4 cups potatoes, chopped (Russet or Yukon Gold recommended)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) corn, drained

Sauce and Seasonings

  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon black pepper

Toppings and Garnishes

  • 1 cup shredded cheese (optional, for topping)
  • Sour cream and chopped chives (optional, for garnish)

Instructions

  1. Brown the Ground Beef: Heat a skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks. Once fully cooked, drain any excess fat to reduce grease in the casserole.
  2. Prepare the Potatoes: Chop the potatoes into bite-sized pieces to ensure they cook evenly and become tender during slow cooking.
  3. Layer the Ingredients: Place the chopped potatoes evenly at the bottom of the slow cooker. Next, add a layer of the browned ground beef. Sprinkle the drained kidney beans and corn evenly over the meat layer. Pour the tomato sauce over the top, then sprinkle the garlic powder, onion powder, smoked paprika, salt, and black pepper evenly across the layers. If your slow cooker is large, repeat the layering process to distribute ingredients evenly.
  4. Cook the Casserole: Cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender when pierced with a fork.
  5. Add Cheese Topping: About 30 minutes before serving, sprinkle shredded cheese evenly on top of the casserole. Cover and allow the cheese to melt.
  6. Serve and Garnish: Once cooked and cheese is melted, serve the casserole with optional dollops of sour cream and a sprinkle of chopped chives for added flavor and freshness.

Notes

  • You can adjust the seasoning to your taste, especially the salt and smoked paprika for more smoky flavor.
  • Using Russet or Yukon Gold potatoes helps them hold their shape and cook evenly in the slow cooker.
  • Drain the cooked ground beef well to prevent excess grease pooling in the casserole.
  • If adding cheese, opt for sharp cheddar or your preferred melting cheese for a creamy finish.
  • Leftovers can be refrigerated and reheated; the casserole thickens after cooling, so you may want to add a splash of water or broth when reheating.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 6 g
  • Sodium: 680 mg
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 38 g
  • Fiber: 8 g
  • Protein: 27 g
  • Cholesterol: 75 mg

Find it online: https://emilyquickdinners.com/slow-cooker-cowboy-casserole-recipe/