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Delicious slow cooker cowboy casserole served in a bowl

Slow Cooker Cowboy Casserole

A hearty and comforting dish, perfect for busy weeknights, with rich flavors and endless customization options.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 6 hours 15 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 lb ground beef Lean ground turkey can be a lower-fat alternative.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
Canned and Packaged Goods
  • 1 can condensed cream of mushroom soup (10.75 oz) Use homemade if you want to control the ingredients.
  • 1/2 cup milk
  • 1 can kidney beans, drained and rinsed (15 oz)
  • 1 can diced tomatoes with green chilies (14.5 oz)
  • 1 cup frozen corn
Spices and Seasoning
  • 1 tsp chili powder Adjust to taste for spiciness.
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Main Base
  • 4 cups sliced potatoes (about 1.5 lbs) Sweet potatoes are a nutritious substitute for a healthier variant.
  • 1 cup shredded cheese (cheddar or your preference) Experiment with different cheeses like Monterey Jack or pepper jack.

Method
 

Preparation
  1. Gather your ingredients. Make sure everything is ready to go before you begin.
  2. Chop the onion and mince the garlic.
  3. Rinse and drain the kidney beans.
  4. Brown the ground beef in a skillet over medium heat, then drain the excess fat.
Layering and Cooking
  1. Layer sliced potatoes in the slow cooker, followed by the browned beef, veggies, and kidney beans.
  2. In a separate bowl, whisk together cream of mushroom soup, milk, chili powder, salt, and black pepper.
  3. Pour the soup mixture over the layers in the slow cooker. Spread it evenly.
  4. Cook on low for 6-8 hours until the potatoes are tender.
  5. About 30 minutes before serving, add shredded cheese on top and cover to let it melt.

Notes

Serve in deep bowls topped with fresh herbs and with warm crusty bread on the side.