Slow Cooker Cowboy Casserole
Hearty, comforting, and packed with flavor, this Slow Cooker Cowboy Casserole brings together seasoned beef, beans, potatoes, and melted cheese for a satisfying all-in-one meal. Let your slow cooker do the work while you enjoy the aroma filling your kitchen.
Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 10.75 oz cream of mushroom soup
- 1/2 cup milk
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups sliced potatoes about 1.5 lbs
- 1 cup shredded cheese cheddar
Instructions
- Brown beef, onion, and garlic in a skillet. Drain fat.
- Add beef mixture and all other ingredients (except cheese) to a slow cooker. Stir well.
- Add potatoes and mix to coat.
- Cook on low 6–7 hours or high 3–4 hours.
- In final 20 minutes, add cheese and cover to melt. Serve hot.
- See full steps with tips & photos → https://p4pd.org/slow-cooker-cowboy-casserole/
Notes
- You can swap kidney beans for pinto or black beans.
- Add diced bell peppers or jalapeños for extra kick.
- Leftovers reheat well—store in the fridge up to 3 days.
- For extra creaminess, stir in a splash of heavy cream before adding the cheese.