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Protein Cowboy Casserole

A hearty and satisfying casserole packed with protein, colorful vegetables, and hearty potatoes, perfect for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs lean ground beef Browning necessary before adding to slow cooker
  • 1.5 lbs Baby Yukon Gold potatoes Diced
  • 1 can Black beans
  • 1 cup Corn (frozen kernels)
  • 3 cloves Garlic (minced)
  • 0.5 tsp Garlic powder
  • 1 can Kidney beans
  • 0.5 tsp Onion powder
  • 2 tbsp Parsley or green onions (chopped) For garnish
  • 1 can Tomatoes with green chilies
  • 1 medium Yellow onion (diced)
  • 1 cup Beef broth (low-sodium)
  • 1 can Cream of mushroom soup (low-sodium)
  • 0.25 tsp Black pepper
  • 1 tbsp Chili powder
  • 1 tsp Paprika (smoked)
  • 0.5 tsp Salt
  • 1 tsp Cumin
  • 1 cup Cheddar cheese (sharp, shredded) Added during last 15 minutes of cooking

Method
 

Preparation
  1. In a large skillet, brown the ground beef over medium heat until fully cooked, then drain any excess fat.
  2. In a slow cooker, add the browned beef along with diced potatoes, black beans, corn, minced garlic, garlic powder, kidney beans, onion powder, chopped parsley or green onions, tomatoes with green chilies, diced yellow onion, beef broth, cream of mushroom soup, black pepper, chili powder, smoked paprika, salt, and cumin.
  3. Mix everything together until well combined.
  4. Cover and cook on low for 6 hours.
  5. Stir in the shredded cheddar cheese during the last 15 minutes of cooking, letting it melt.
  6. Serve warm and enjoy your comforting casserole!

Notes

For presentation, garnish with fresh parsley or green onions. Pair with a simple green salad or crusty bread. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.