love a dinner that does all the heavy lifting while I’m busy with life’s other demands. This Slow Cooker Cowboy Casserole has become my weeknight savior, layering seasoned ground beef, tender potatoes, beans, and corn into one pot of pure comfort food magic. I first made this when my kids requested “something cheesy and hearty,” and honestly, it’s been on monthly rotation ever since.
Table of Contents
Ingredients for Slow Cooker Cowboy Casserole
I always reach for Russet potatoes in this recipe because they hold up beautifully during the long cooking time and absorb all those wonderful flavors. My go-to approach is keeping things simple with pantry staples that pack maximum flavor impact. You’ll need a 6-quart slow cooker, large skillet, and basic cutting tools.
- 1 pound ground beef (85% lean works perfectly)
- 4 cups potatoes, chopped into bite-sized pieces (Russet or Yukon Gold recommended)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) tomato sauce (no-salt-added version gives you better control)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (Spanish smoked paprika adds deeper flavor)
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- 1 cup shredded cheese, optional for topping (sharp cheddar or Mexican blend both work great)
- Sour cream and chopped chives, optional for garnish
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start layering, as it makes the process incredibly smooth and quick. The entire prep takes about 20 minutes.
Step 1: Heat a large skillet over medium heat and add the ground beef, breaking it up with a wooden spoon as it cooks. Brown for 6-8 minutes until no pink remains, breaking it into small crumbles. Drain excess fat thoroughly (I learned this lesson the hard way when I once skipped this step and ended up with a greasier dish). This browning step adds essential depth of flavor to the final dish.
Step 2: While the beef cooks, chop your potatoes into uniform bite-sized pieces, roughly 3/4-inch cubes. Consistent sizing ensures everything finishes cooking at the same time, avoiding mushy or undercooked pieces. Russet potatoes really do hold their shape better than other varieties during the long cooking time.
Step 3: Place the chopped potatoes in an even layer at the bottom of your 6-quart slow cooker. Layer the browned ground beef on top, followed by the drained beans and corn. Pour the tomato sauce evenly over everything, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Don’t worry about the seemingly small amount of liquid; the ingredients release plenty of moisture during cooking, and adding extra would make it soupy.
Step 4: Cover and cook on low for 6-8 hours or high for 3-4 hours. The potatoes should be fork-tender when done, meaning they’re easily pierced with a fork with no resistance. During the last 30 minutes of cooking, sprinkle shredded cheese on top and let it melt into a gorgeous, gooey layer.
Step 5: Serve hot in deep bowls or plates, topped with a dollop of sour cream and fresh chopped chives if desired. The cheese creates a beautiful pull with each serving.
Perfect Pairings for Your Cowboy Casserole
This hearty casserole pairs beautifully with lighter, fresh sides that balance its richness.
Simple Green Salad: A crisp salad with tangy vinaigrette cuts through the richness of the cheese and beef, adding refreshing contrast and nutritional balance to your plate. Try this Grilled Chicken Broccoli Bowl approach for inspiration on building balanced veggie sides.
Crusty Bread: Warm, crusty bread is perfect for soaking up the flavorful tomato sauce at the bottom of your bowl, making sure nothing delicious goes to waste.
Cornbread: Sweet, crumbly cornbread complements the Southwestern flavors beautifully and adds a textural contrast that feels perfect alongside this comfort food classic. The Honey Glazed Corn Casserole shares similar sweet-savory notes.
Steamed Broccoli: Bright green broccoli florets add color, vitamins, and a slightly bitter note that balances the savory, cheesy casserole wonderfully.
Coleslaw: Tangy, crunchy coleslaw provides a cool, refreshing counterpoint to the warm, hearty casserole, especially delicious during warmer months. The BBQ Chicken Coleslaw Wraps show how well this pairing works.
Storing and Reheating Your Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. I recommend portioning it into individual servings for quick grab-and-go lunches throughout the week.
For reheating, the microwave works great for single portions (2-3 minutes on high), though I prefer reheating larger portions in a covered dish in a 350°F oven for about 20 minutes until heated through. This keeps the texture better than microwaving.
This casserole freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers, then thaw overnight in the fridge before reheating in a 350°F oven for 25-30 minutes. You can also prep all your layers the night before, refrigerate the slow cooker insert, and simply start cooking the next morning. If you enjoy make-ahead dinners, check out Slow Cooker Garlic Butter Beef Bites with Potatoes for similar slow cooker convenience.
FAQs
Can I use different types of beans in this casserole?
Absolutely! Black beans, pinto beans, or even white beans work wonderfully. Just make sure to drain and rinse them well to remove excess sodium.
How do I prevent my potatoes from turning mushy?
Cut them into larger, uniform chunks (3/4-inch cubes) and avoid overcooking. Russet potatoes hold their shape better than other varieties during long slow cooking times.
Can I make this recipe dairy-free?
Yes! Simply omit the cheese topping or use a dairy-free cheese alternative, and skip the sour cream garnish or use a dairy-free substitute.
Slow Cooker Cowboy Casserole
Ingredients
Equipment
Method
- Heat a large skillet over medium heat and add the ground beef, breaking it up with a wooden spoon as it cooks. Brown for 6-8 minutes until no pink remains, then drain excess fat thoroughly.
- While the beef cooks, chop your potatoes into uniform bite-sized pieces, roughly 3/4-inch cubes.
- Place the chopped potatoes in an even layer at the bottom of your 6-quart slow cooker. Layer the browned ground beef on top, followed by the drained beans and corn.
- Pour the tomato sauce evenly over everything, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Don’t add extra liquid as ingredients release moisture during cooking.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are fork-tender and easily pierced with no resistance. During the last 30 minutes of cooking, sprinkle shredded cheese on top and let it melt.
- Serve hot in deep bowls or plates, topped with a dollop of sour cream and fresh chopped chives if desired.
