Slow Cooker Cowboy Casserole
Slow Cooker Cowboy Casserole is an easy, one-pot meal that brings together the comforting flavors of beef, cheese, and potatoes, with the added convenience of a slow cooker. It's a flexible and hearty dish that can be customized to fit various tastes and dietary needs.
Ingredients
- 1 tbsp olive oil
- 1 lb 90/10 lean ground beef
- 1/2 tsp kosher salt
- 1 medium yellow onion 9 oz, chopped (about 2 cups)
- 3 medium garlic cloves finely chopped (about 1 tbsp)
- 1 1 oz packet taco seasoning mix
- 12 oz baby red potatoes scrubbed and chopped (about 8 medium potatoes, 1 1/2 oz each) (2 cups chopped)
- 1 15.5 oz can dark kidney beans, rinsed and drained
- 1 14.75 oz can fire-roasted corn, drained
- 1 14.5 oz can fire-roasted diced tomatoes, drained
- 1 10.5 oz can condensed cream of chicken soup
- 1 4 oz can mild or hot diced green chiles, undrained
- 2 oz shredded Cheddar-Jack cheese about 1/2 cup
- Sour cream
- Fresh cilantro leaves
Instructions
- Cook the ground beef, onions, and seasonings:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and salt; cook, breaking up the meat with a spoon, until it’s browned and cooked through, about 6 minutes.
- Add the onions, garlic, and taco seasoning:
- Stir in the chopped onions, garlic, and taco seasoning. Cook, stirring often, until the onions are softened, about 3 minutes.
- Add ingredients to the slow cooker:
- Transfer the beef mixture to a 6-quart slow cooker. Stir in the chopped potatoes, kidney beans, corn, diced tomatoes, cream of chicken soup, and diced green chiles. Press the mixture into an even layer. Cover and cook on HIGH, stirring occasionally, until the potatoes are tender, 3 to 4 hours.
- Top with cheese:
- Sprinkle the shredded Cheddar-Jack cheese evenly on top of the casserole. Cover and cook on HIGH for about 15 minutes, or until the cheese has melted.
- Serve with sour cream and cilantro:
- Once ready, serve the casserole with a dollop of sour cream and a sprinkle of fresh cilantro leaves.