Description
This Slow Cooker Cowboy Casserole is a cozy, rustic one-pot meal with ground beef, tender potatoes, creamy sauce, and melted cheddar cheese—perfect for family dinners or make-ahead comfort.
Ingredients
Scale
- 1.5 lbs ground beef
- 4 cups thinly sliced russet or Yukon gold potatoes
- 1 (15 oz) can corn, drained
- 1 (15 oz) can kidney or pinto beans, drained and rinsed
- 1 (10 oz) can diced tomatoes (or fire-roasted/Rotel)
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup shredded cheddar cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Nonstick cooking spray
Instructions
- Spray the inside of the slow cooker with nonstick spray.
- Layer the sliced potatoes on the bottom of the slow cooker.
- Add ground beef on top, breaking it up into chunks. (Optional: brown beforehand for extra flavor.)
- Top with drained beans, corn, and diced tomatoes.
- Sprinkle with garlic powder, onion powder, paprika, salt, and pepper.
- Spoon cream of mushroom soup over the top—do not stir.
- Cover and cook on low for 6–7 hours or high for 3.5–4 hours.
- 30 minutes before serving, sprinkle in half the cheddar cheese. Cover and cook until melted.
- Serve hot, topped with remaining cheese, sour cream, green onions, or hot sauce as desired.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat with a splash of broth to restore creaminess. Great with cornbread or crushed tortilla chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg
Keywords: cowboy casserole, slow cooker, ground beef, one-pot, comfort food