Description
Slow Cooker Cowboy Casserole is a hearty, comforting one-pot meal featuring ground beef, potatoes, kidney beans, corn, and a smoky tomato sauce, all slow-cooked to tender perfection and topped with melted cheese. This easy-to-prepare casserole is perfect for family dinners, offering rich flavors with minimal hands-on time.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 4 cups potatoes, chopped (Russet or Yukon Gold recommended)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn, drained
Liquids and Seasonings
- 1 can (15 ounces) tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper
Toppings and Garnish
- 1 cup shredded cheese, for topping
- Sour cream, for garnish (optional)
- Chopped chives, for garnish (optional)
Instructions
- Brown Beef: Brown 1 pound ground beef in a large skillet over medium-high heat for 7-10 minutes until no pink remains. Drain any excess fat to keep the dish from becoming greasy.
- Combine Base Ingredients: Add drained kidney beans, drained whole kernel corn, and tomato sauce to the skillet with the cooked beef. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir thoroughly to combine all ingredients evenly.
- Layer in Slow Cooker: Lightly grease the slow cooker insert to prevent sticking. Transfer the beef and bean mixture into the slow cooker, spreading it evenly. Arrange the chopped potatoes evenly in a single layer on top of the mixture.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender and the casserole is bubbling around the edges, indicating it is fully cooked.
- Add Cheese: About 30-60 minutes before the end of cooking, remove the slow cooker lid and sprinkle shredded cheese evenly over the potatoes. Replace the lid and continue cooking until the cheese melts and forms a golden, bubbly crust.
- Rest & Serve: Turn off the slow cooker and allow the casserole to rest for 10-15 minutes with the lid slightly ajar or removed. This helps the casserole set for easier serving. Garnish with optional sour cream and chopped chives before serving generous portions.
Notes
- Use Russet or Yukon Gold potatoes for best texture as they hold up well during slow cooking.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños with the seasoning.
- This casserole can be assembled the night before and refrigerated; cook in the slow cooker the next day.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
- To make it gluten-free, ensure all canned ingredients and seasonings are labeled gluten-free.
