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image of realistic top down mise en place shot fresh ingredients ground beef diced potatoes canned corn baked beans cheddar cheese ranch seasoning blend arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
katya bou

Slow Cooker Cowboy Casserole

A deeply satisfying and easy slow cooker meal that combines savory ground beef, tender potatoes, and a creamy cheesy sauce. Perfect for busy weeknights and hearty family dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Base
  • 1 pound lean ground beef or ground turkey for a lighter version
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
For the Casserole
  • 4 medium russet potatoes peeled and diced into 1-inch cubes (about 4 cups)
  • 1 can (10.75 oz) cream of mushroom soup or cream of chicken soup
  • 1/2 cup beef broth or stock
  • 1 can (14.5 oz) diced tomatoes drained (optional)
  • 1 can (15 oz) sweet corn drained
  • 1 can (15 oz) black beans rinsed and drained (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 2 cups shredded sharp cheddar cheese divided, for topping
  • Salt and freshly ground black pepper to taste

Equipment

  • Slow Cooker (6-Quart)
  • Large skillet,
  • Wooden spoon
  • - Spatula
  • - Measuring cups and spoons
  • Knife and Cutting Board

Method
 

Prepare the Beef Base
  1. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it into small pieces. Drain excess grease thoroughly.
  2. Add the chopped onion to the skillet and cook for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Assemble the Casserole
  1. Transfer the cooked ground beef mixture to the slow cooker. Add the diced potatoes, cream of mushroom soup, beef broth, drained tomatoes, sweet corn, and black beans (if using).
  2. Sprinkle in the smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir all ingredients together until the potatoes are evenly coated with the sauce.
Cook the Casserole
  1. Cover the slow cooker and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the potatoes are fork-tender.
  2. About 30 minutes before serving, stir the casserole gently. Sprinkle 1.5 cups of the shredded cheddar cheese over the top. Recover and allow the cheese to melt and become gooey.
Serve
  1. Garnish with the remaining cheese and serve warm. Enjoy with crusty bread or a fresh green salad for a complete meal.

Nutrition

Calories: 420kcalCarbohydrates: 40gProtein: 28gFat: 18g

Notes

1. For a vegetarian version, substitute the ground beef with pre-cooked lentils or kidney beans, and use a dairy-free cream soup and vegan cheese.
2. If the casserole is too runny, stir in 2 tablespoons of cornstarch mixed with 2 tablespoons of water during the last 30 minutes of cooking.
3. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
4. Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
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