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Slow Cooker Cowboy Casserole

A comforting and hearty casserole combining ground beef, zesty tomatoes, creamy cheese, and tender potatoes, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground beef
  • 1 cup finely diced sweet yellow onions
  • 1 tablespoon minced garlic
  • 1 16-ounce can dark red kidney beans, undrained
  • 1 14.5-ounce can petite diced tomatoes with juice
  • 1 10-ounce can diced tomatoes with fire roasted hatch chilies, with juice
  • 1 cup frozen corn
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon chipotle powder
  • 1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick
  • 1¼ cups Colby and Monterey Jack cheese, freshly shredded

Method
 

Preparation
  1. Lightly spray your crockpot with nonstick cooking spray.
  2. In a 10-inch nonstick skillet over medium-high heat, brown the ground beef, onions, and garlic until the beef is no longer pink.
  3. Drain any excess grease and transfer the mixture to the prepared crockpot.
  4. Add the undrained kidney beans, petite diced tomatoes with juice, diced tomatoes with chilies, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot. Stir everything together until well combined.
  5. Reserve about 1½ cups of the meat mixture and set it aside.
  6. Layer the sliced Yukon Gold potatoes into the crockpot, then sprinkle the reserved meat mixture evenly over the potatoes.
Cooking
  1. Cover and cook on high for 5 hours or on low for 7 hours.
  2. Before serving, sprinkle the shredded Colby and Monterey Jack cheese over the top, cover again, and let it melt completely.

Notes

This dish pairs wonderfully with a side salad or crusty bread. Optional toppings include sour cream, fresh cilantro, or avocado slices. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage.