Slow Cooker Cowboy Casserole
A hearty and comforting dish featuring ground beef, beans, and vegetables, all cooked together in a slow cooker for a delicious family meal.
Equipment
- Slow Cooker
- skillet
- Chopping board
- knife
- measuring cups
- Measuring spoons
Ingredients
- 1 lb Ground Beef Serves as the protein base.
- 1 medium Onion, chopped Provides a sweet and savory foundation.
- 3 cloves Garlic, minced Enhances the overall taste.
- 1 can Condensed Cream of Mushroom Soup Adds creaminess and depth.
- 1/2 cup Milk Helps to thin the soup.
- 1 can Kidney Beans, drained and rinsed Adds fiber and protein.
- 1 can Diced Tomatoes with Green Chilies Brings a zesty kick.
- 1 cup Frozen Corn Adds sweetness and color.
- 1 teaspoon Chili Powder Gives a warm, spicy flavor.
- 1 teaspoon Salt Enhances overall taste.
- 1/2 teaspoon Black Pepper Enhances overall taste.
- 4 cups Sliced Potatoes Creates a hearty layer.
- 1 cup Shredded Cheese Adds a melty finish.
Instructions
- Chop the onion and mince the garlic. Measure out the ground beef, kidney beans, diced tomatoes, and frozen corn.
- In a skillet, cook the ground beef until browned. Add the chopped onion and minced garlic, cooking until the onion is soft.
- Transfer the beef mixture to the slow cooker. Add the cream of mushroom soup, milk, kidney beans, diced tomatoes, frozen corn, chili powder, salt, and black pepper. Stir until well combined.
- Layer the sliced potatoes on top, ensuring they are coated with the sauce.
- Cover the slow cooker and set it to cook on low for 6 to 7 hours or high for 3 to 4 hours.
- About 20 minutes before serving, sprinkle the shredded cheese on top and let it melt.
- Serve the casserole warm, scooping out generous portions.
Notes
Customize the casserole with optional ingredients like bell peppers or jalapeños for added flavor.