Slow Cooker Cowboy Casserole
A hearty and comforting dish combining ground beef, beans, corn, and cheese, perfect for busy families and easy to make in a slow cooker.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
- 1 16-ounce can dark red kidney beans, undrained
- 1 14.5-ounce can petite diced tomatoes with juice
- 1 10-ounce can diced tomatoes with fire roasted hatch chilies, with juice
- 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 kidney beans, petite diced tomatoes, diced tomatoes with chilies, 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 or wedge the sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.
- Cover and cook on high for 5 hours or on low for 7 hours.
Serving
- Before serving, sprinkle the shredded cheese over the top. Cover again and let it melt completely.
- Serve hot and enjoy!
Notes
You can add a dollop of sour cream or chopped green onions on top for additional flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.