Slow Cooker Cowboy Casserole: Easy

Slow Cooker Cowboy Casserole is a warm, satisfying dish perfect for chilly evenings. Packed with flavor and a mix of hearty ingredients, it’s a great choice for family dinners. Plus, it’s easy to prepare, making it a favorite for busy nights. If you’re looking for more simple recipes, consider checking out these Asian slow cooker recipes.

Why Make This Recipe

• It combines flavorful beef with beans and tomatoes for a filling meal.
• The slow cooking method makes the ingredients meld together beautifully.
• It’s easy to make ahead and perfect for leftovers.

How to Make Slow Cooker Cowboy Casserole

This delicious casserole is made by brownings some ground beef with onions and garlic. You add it to a slow cooker with beans, tomatoes, corn, and spices. Then layer sliced potatoes on top and let it cook. Finally, cheese is added before serving for a melty finish. You may also find 18 High Protein Vegetarian Slow Cooker Recipes useful.

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

Directions

1. Lightly spray your crockpot with nonstick cooking spray.
2. In a 10-inch nonstick skillet over medium-high heat, brown 1 pound ground beef, 1 cup diced onions, and 1 tablespoon minced garlic until the beef is no longer pink.
3. Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
4. Add the following to the crockpot:
• 16 oz undrained kidney beans
• 14.5 oz petite diced tomatoes with juice
• 10 oz diced tomatoes with chilies and juice
• 1 cup frozen corn
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon chipotle powder
5. Stir everything together until well combined.
6. Remove 1½ cups of the meat mixture and set it aside.
7. Layer or wedge 1½ pounds of sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.
8. Cover and cook:
• On high for 5 hours
• Or on low for 7 hours
9. Before serving, sprinkle 1¼ cups shredded Colby and Monterey Jack cheese over the top. Cover again and let it melt completely.
10. Serve hot and enjoy!

How to Serve Slow Cooker Cowboy Casserole

Enjoy this casserole as is, or pair it with a fresh salad. You can also serve it with warm bread for a heartier meal.

How to Store Slow Cooker Cowboy Casserole

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stove until hot.

Tips to Make Slow Cooker Cowboy Casserole

• Use lean ground beef to reduce grease.
• Add extra vegetables like bell peppers or zucchini for more nutrition.
• Consider using sweet potatoes for a different flavor and texture.

Variations

• Substitute ground turkey or chicken for a lighter version.
• Use different cheese options like cheddar or pepper jack for added flavor.

FAQs

• Can I freeze the casserole? Yes, it freezes well for up to 3 months.
• Is it gluten-free? Yes, as long as all canned ingredients are gluten-free.
• Can I add more spices? Absolutely! Feel free to adjust the spices to suit your taste.

Conclusion

If you’re looking for more delicious slow cooker ideas, check out Crockpot Cowboy Casserole – Chelsea’s Messy Apron and explore variations with CROCK POT COWBOY CASSEROLE – The Southern Lady Cooks.

Slow Cooker Cowboy Casserole

A warm and satisfying dish packed with flavor, perfect for chilly evenings and easy to prepare for busy nights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Meat and Vegetables

• 1 pound lean ground beef Use lean ground beef to reduce grease.
• 1 cup finely diced sweet yellow onions
• 1 tablespoon minced garlic

Canned Ingredients

• 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

Additional Ingredients

• 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 Layer or wedge potatoes into the crockpot.
• 1¼ cups Colby and Monterey Jack cheese, freshly shredded Sprinkle over casserole before serving.

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, diced onions, and minced garlic until the beef is no longer pink.
3. Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
4. Add the undrained kidney beans, petite diced tomatoes with juice, diced tomatoes with chilies and juice, frozen corn, salt, black pepper, and chipotle powder to the crockpot.
5. Stir everything together until well combined.
6. Remove 1½ cups of the meat mixture and set it aside.
7. Layer or wedge the sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.

Cooking

1. Cover and cook on high for 5 hours or on low for 7 hours.
2. Before serving, sprinkle the shredded cheese over the top and cover again until melted.

Serving

1. Serve hot and enjoy! Pair with a fresh salad or warm bread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stove until hot. Consider adding extra vegetables like bell peppers or zucchini for more nutrition, or use sweet potatoes for a different flavor.