Description
A hearty and comforting slow cooker cowboy casserole made with ground beef, beans, potatoes, vegetables, and cheese for the ultimate one-pot family meal.
Ingredients
- 1 1/2 pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) cream of mushroom soup
- 1 can (15 oz) corn, drained
- 4 medium potatoes, sliced into thin rounds
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium-high heat. Add ground beef, onion, and garlic, cooking until beef is browned. Drain excess fat.
- Layer half of the sliced potatoes in the bottom of a greased slow cooker.
- Top with half of the beef mixture, half of the beans, corn, and diced tomatoes.
- Spread half of the cream of mushroom soup over the top and sprinkle with seasonings.
- Repeat layers with remaining ingredients, finishing with potatoes on top.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
- About 15 minutes before serving, sprinkle cheddar cheese over the top, cover, and let melt.
- Garnish with parsley before serving.
Notes
- You can substitute cream of chicken soup for cream of mushroom if preferred.
- Try adding bell peppers or jalapeños for extra flavor and spice.
- This casserole makes great leftovers and freezes well.
- Prep Time: 15 mins
- Cook Time: 6 hrs
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American