Slow Cooker Cowboy Casserole
A hearty and flavorful casserole made in a slow cooker, featuring ground beef, tender potatoes, zesty beans, and creamy goodness without any cream.
Ingredients
Main Ingredients
- 1 pound Lean ground beef Opt for lean to avoid greasiness.
- 1 pound Baby potatoes Scrubbed and chopped.
- 1 medium Yellow onion Chopped.
- 3 cloves Garlic Minced.
- 1 can Dark kidney beans Drained and rinsed.
- 1 cup Sweet corn Drained and rinsed.
- 1 can Fire-roasted diced tomatoes Adds smoky flavor.
- 1 can Condensed cream of mushroom soup Provides creaminess.
- 1 can Diced green chiles Choose mild or hot.
- 1 packet Taco seasoning mix For added flavor.
- 2 cups Cheddar-Jack cheese Shredded, for topping.
- 1/2 cup Sour cream For garnish.
- 1/4 cup Cilantro Chopped, for garnish.
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- While the beef is cooking, scrub and chop the baby potatoes, onion, and garlic.
- Drain and rinse the kidney beans and sweet corn.
Cooking
- In your slow cooker, add the browned beef, chopped potatoes, diced onion, garlic, beans, corn, diced tomatoes, and green chiles.
- Spoon in the condensed cream of mushroom soup and sprinkle the taco seasoning over everything.
- Use a large spoon to gently combine all the ingredients.
- Set your slow cooker on low for about 6-8 hours or high for 3-4 hours, until everything is tender and flavorful.
- If possible, stir halfway through the cooking time.
- Once cooked, top with shredded Cheddar-Jack cheese, a dollop of sour cream, and fresh cilantro before serving. Enjoy!
Notes
This casserole is perfect for meal prep and can be stored in the fridge for up to 4 days. You can also freeze it for up to 3 months. Reheat gently to maintain texture.