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Delicious slow cooker cowboy casserole with beans, corn, and cheese

Cowboy Casserole

A delicious one-pot cowboy casserole packed with rich flavors of ground beef, spices, and melty cheese, perfect for sharing with family and friends.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can swap for ground turkey or chicken for a lighter option.
  • 1 medium onion, chopped Select bright and firm onions for best flavor.
  • 3 cloves garlic, minced
  • 1 can (10.75 oz) condensed cream of mushroom soup Can use gluten-free version if needed.
  • 1/2 cup milk Add more if desired for creaminess.
  • 1 can (15 oz) kidney beans, drained and rinsed Can substitute with black beans or pinto beans.
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup frozen corn
  • 1 tsp chili powder Adjust to taste.
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups sliced potatoes (about 1.5 lbs) Use bright, firm potatoes.
  • 1 cup shredded cheese (cheddar or your preference) Add more during the last half hour of cooking for extra cheesy goodness.

Method
 

Preparation
  1. Gather all ingredients to ensure a smooth cooking process.
  2. Chop the onion and garlic uniformly to enhance flavor distribution.
  3. Rinse and drain the canned beans to remove excess sodium.
Cooking
  1. In a skillet, brown the ground beef over medium heat until no longer pink; drain excess fat for a healthier dish.
  2. Layer the ingredients in the slow cooker, starting with sliced potatoes, followed by cooked beef, diced onion, minced garlic, beans, corn, and diced tomatoes.
  3. In a bowl, combine the cream of mushroom soup, milk, chili powder, salt, and pepper. Pour this mixture over the layered ingredients.
  4. Cover and cook on low for 6-8 hours.
  5. About 30 minutes before serving, sprinkle shredded cheese on top and cover until melted.

Notes

Serve in rustic bowls, and consider a side of cornbread. Store leftovers in an airtight container in the refrigerator for up to three days.