Description
This Slow Cooker Cowboy Casserole is a hearty, comforting dish featuring layers of seasoned ground beef with beans, corn, and tomato sauce, topped with tender potatoes and melted cheese. Cooked low and slow for maximum flavor and convenience, it’s perfect for an easy weeknight meal that feeds a crowd.
Ingredients
Scale
Meat and Base
- 1 pound ground beef
Vegetables and Beans
- 4 cups potatoes, chopped (Russet or Yukon Gold recommended)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) tomato sauce
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper
Toppings and Garnishes
- 1 cup shredded cheese, for topping
- Sour cream, for garnish (optional)
- Chopped chives, for garnish (optional)
Instructions
- Brown Beef: Brown 1 pound ground beef in a large skillet over medium-high heat until no pink remains, about 7-10 minutes. Drain any excess fat to keep the dish from becoming greasy.
- Combine Base Ingredients: Add the drained kidney beans, drained corn, and tomato sauce to the skillet with the cooked beef. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir everything thoroughly to blend the flavors.
- Layer in Slow Cooker: Lightly grease the slow cooker insert. Transfer the beef and bean mixture into the slow cooker, spreading it evenly. Next, arrange the chopped potatoes in a single, even layer on top of the beef mixture.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until potatoes are tender and the casserole is bubbly around the edges.
- Add Cheese: About 30-60 minutes before the cooking time ends, remove the slow cooker lid and sprinkle the shredded cheese evenly over the potatoes. Replace the lid and continue cooking until the cheese is melted and bubbly, forming a golden crust.
- Rest & Serve: Turn off the slow cooker and let the casserole rest for 10-15 minutes with the lid slightly ajar or off. Garnish with sour cream and chopped chives if desired before serving generous portions.
Notes
- Use Russet or Yukon Gold potatoes for the best texture and flavor.
- Browning the beef beforehand enhances flavor and reduces excess fat in the dish.
- For a spicier version, add cayenne pepper or chili powder to the seasoning.
- This casserole can be assembled the night before and cooked the next day for convenience.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
- Make it vegetarian by substituting the ground beef with plant-based crumbles and using vegetable broth or sauce.
