Description
A hearty and comforting Slow Cooker Cowboy Casserole featuring ground beef, potatoes, beans, and vegetables simmered with flavorful spices and topped with melted cheddar cheese. Perfect for an easy, hands-off meal that’s full of bold, southwest-inspired flavors.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups potatoes, diced
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can diced tomatoes with juices
- 1 cup frozen corn
- 1 cup beef broth
Spices & Seasoning
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 2 cups shredded cheddar cheese
- Sour cream for serving (optional)
Instructions
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until fully browned. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds more. Drain any excess grease for a leaner dish.
- Transfer to Slow Cooker: Move the cooked beef mixture to the slow cooker. Add the diced potatoes, drained kidney beans, diced tomatoes with their juices, frozen corn, and beef broth.
- Add Seasonings: Sprinkle in the chili powder, paprika, salt, and black pepper. Stir thoroughly to evenly distribute the seasoning throughout the mixture.
- Slow Cook: Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are tender when pierced with a fork.
- Add Cheese and Finish Cooking: Sprinkle shredded cheddar cheese evenly over the top of the casserole. Cover and cook for an additional 10 to 15 minutes until the cheese is melted and gooey.
- Serve: Serve hot, optionally topped with a dollop of sour cream for added creaminess and tang.
Notes
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños with the spices.
- Use lean ground beef to reduce fat content.
- Can be prepared on HIGH or LOW in the slow cooker depending on your schedule.
- To make this dish gluten free, ensure the beef broth is gluten free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
