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Slow Cooker Cowboy Casserole

This Slow Cooker Cowboy Casserole is incredibly easy to prepare with hearty ingredients like ground beef, potatoes, and beans, delivering bold, comforting flavors every time. Set it and forget it for a perfect busy weeknight dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90/10 recommended to avoid excess grease
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 10.75 oz condensed cream of mushroom soup 1 can, use a quality brand for best flavor
  • 0.5 cup milk
  • 15 oz canned kidney beans 1 can, drained and rinsed well
  • 14.5 oz canned diced tomatoes with green chilies 1 can, do not drain
  • 1 cup frozen corn no thawing needed
  • 1 tsp chili powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 cup Yukon Gold potatoes sliced into even quarter-inch rounds, about 1.5 lbs
  • 1 cup shredded sharp cheddar cheese added at the very end

Equipment

  • Slow Cooker
  • skillet

Method
 

  1. Chop the onion, mince the garlic, slice the potatoes into even quarter-inch rounds, and rinse and drain the canned kidney beans.
  2. Brown the ground beef in a skillet over medium heat until no pink remains. Break it up as it cooks and drain the excess fat thoroughly before proceeding.
  3. Layer into the slow cooker in this order: sliced potatoes on the bottom, browned beef on top of the potatoes, then onion, garlic, corn, and drained kidney beans.
  4. In a bowl, whisk together the condensed cream of mushroom soup, milk, chili powder, salt, and black pepper until smooth. Pour evenly over all the layers, reaching the edges of the insert.
  5. Cover and cook on LOW for 6 to 8 hours until the potatoes are completely fork-tender. Do not lift the lid during cooking.
  6. Sprinkle the shredded cheddar cheese evenly over the top. Replace the lid for 3 to 5 minutes until the cheese is fully melted. Let the casserole rest 10 minutes before serving.

Notes

Use lean ground beef and drain it well before adding to the slow cooker. Yukon Gold potatoes hold their shape better than russets. Do not drain the canned tomatoes with green chilies. Slice potatoes to a consistent quarter inch for even cooking. Avoid lifting the lid during cooking. Cool completely before refrigerating or freezing.
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