Cowboy Casserole
Slow Cooker Cowboy Casserole is a hearty and comforting dish combining ground beef, beans, corn, and cheese, perfect for busy families.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
- 1 can dark red kidney beans, undrained (16-ounce)
- 1 can petite diced tomatoes with juice (14.5-ounce)
- 1 can diced tomatoes with fire roasted hatch chilies, with juice (10-ounce)
- 1 cup frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon chipotle powder
- 1½ pounds Yukon Gold potatoes, sliced about ⅜ inch thick
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded
Instructions
Preparation
- Lightly spray your crockpot with nonstick cooking spray.
- In a 10-inch nonstick skillet over medium-high heat, brown the ground beef, diced onions, and minced garlic until the beef is no longer pink.
- Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
- Add the undrained kidney beans, petite diced tomatoes with juice, diced tomatoes with chilies and juice, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot. Stir everything together until well combined.
- Remove 1½ cups of the meat mixture and set it aside.
- Layer the sliced Yukon Gold potatoes into the crockpot and sprinkle the reserved meat mixture evenly over the top.
Cooking
- Cover and cook on high for 5 hours or on low for 7 hours.
- Before serving, sprinkle shredded Colby and Monterey Jack cheese over the top, cover again, and let it melt completely.
Notes
Serve hot topped with sour cream, chopped green onions, or fresh cilantro. Pairs well with a green salad or crusty bread. For a spicier kick, add more chipotle powder or diced jalapeños. You can substitute other ground meats or add other vegetables for extra flavor and nutrition. This recipe is customizable with different beans or omitting beef for a vegetarian option.