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Slow cooker cowboy casserole with melted cheese and colorful vegetables in white bowl

Slow Cooker Cowboy Casserole

Hearty slow cooker casserole with ground beef, potatoes, and beans in a creamy, flavorful sauce topped with melted cheese.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 can (10.75 oz) condensed 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 or your preference

Equipment

  • Slow cooker
  • Large skillet
  • Cutting board and knife

Method
 

  1. Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks, about 5-7 minutes until no pink remains. Drain excess fat.
  2. Layer the sliced potatoes evenly in the bottom of your slow cooker, followed by the cooked ground beef, chopped onion, minced garlic, and drained kidney beans.
  3. In a medium bowl, whisk together the cream of mushroom soup, milk, diced tomatoes with chilies, frozen corn, chili powder, salt, and black pepper until smooth and well combined.
  4. Pour the soup mixture evenly over the layered ingredients in your slow cooker, ensuring everything is well coated.
  5. Cover and cook on low for 6-8 hours, until the potatoes are fork-tender and the flavors have melded together.
  6. During the last 15 minutes of cooking, sprinkle the shredded cheese over the top, cover, and let it melt completely before serving.

Notes

Use lean ground beef to avoid excess grease. Layer ingredients in specified order for best results. Recipe is naturally gluten-free.