Description
A hearty and comforting Slow Cooker Cowboy Casserole made with beef, beans, cheese, and potatoes, perfect for busy days.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs)
- 1 cup shredded cheese (cheddar or your preference)
Instructions
- Gather all ingredients.
- Chop vegetables uniformly for even cooking.
- Rinse and drain canned beans to reduce salt.
- Brown ground beef in a skillet, then drain excess fat.
- Layer in the slow cooker: start with potatoes, followed by beef, vegetables, and beans.
- Mix the cream of mushroom soup, milk, chili powder, salt, and pepper; pour this mixture over the layers in the slow cooker.
- Cook on low for 6-8 hours.
- About 15 minutes before serving, sprinkle shredded cheese on top; cover until melted.
Notes
To store leftovers, let the casserole cool completely, place it in an airtight container and refrigerate. It will last for about 3-4 days. You can also freeze it for longer storage.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American