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Slow Cooker Cowboy Casserole

A hearty and comforting Slow Cooker Cowboy Casserole filled with seasoned ground beef, Yukon gold potatoes, beans, and a gooey cheese topping, perfect for family weeknight dinners.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef, lean Use lean ground beef to minimize excess fat.
  • 1/4 tsp Chipotle powder For added flavor and a bit of spice.
  • 1 cup Corn, frozen
  • 1 tbsp Garlic, minced
  • 1 16-ounce can Kidney beans, dark red, drained and rinsed
  • 1 14.5-ounce can Tomatoes, petite, with juice
  • 1 10-ounce can Tomatoes with fire-roasted hatch chilies, with juice
  • 1 cup Yellow onions, sweet, diced
  • 1 1/2 lbs Yukon gold potatoes, diced Feel free to use precut potatoes to save prep time.
  • 1/2 tsp Black pepper, freshly cracked
  • 1 tsp Kosher salt
  • 1 1/4 cups Colby and Monterey Jack cheese, shredded For a cheesy topping.

Method
 

Preparation
  1. In a skillet over medium heat, brown the ground beef until cooked through, then drain the excess fat.
  2. Transfer the browned beef into a slow cooker.
  3. Add the chipotle powder, frozen corn, minced garlic, kidney beans, petite tomatoes with juice, fire-roasted tomatoes with juice, sweet onions, diced Yukon gold potatoes, black pepper, and kosher salt.
  4. Stir all the ingredients together until well mixed.
Cooking
  1. Cover the slow cooker and cook on low setting for about 5 hours or until the potatoes are tender.
  2. About 15 minutes before serving, sprinkle the shredded Colby and Monterey Jack cheese on top, allowing it to melt.
Serving
  1. Serve warm and enjoy your delicious creation!

Notes

This casserole can be served with crunchy garlic bread, a simple green salad, or topped with fresh cilantro or jalapeños for extra flavor. To store, keep in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.