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–+ servings
image of Realistic top down mise en place shot Fresh ingredients ground beef yukon gold potatoes kidney beans diced tomatoes onions garlic frozen corn bell peppers cheddar cheese beef stock 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 hearty and comforting slow cooker casserole featuring ground beef, tender potatoes, beans, and a creamy cheesy topping, inspired by cowboy traditions and perfect for busy families craving big flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Southwestern, Western
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Ground Beef 80/20 or 90/10 beef
  • 4-5 medium Yukon Gold Potatoes chopped into ½-inch cubes
  • 1 large Yellow Onion diced
  • 4 cloves Garlic minced
  • 1 can (15 oz) Kidney Beans rinsed and drained
  • 1 can (15 oz) Black Beans rinsed and drained
  • 1 can (14.5 oz) Diced Tomatoes drained
  • 1 can (8 oz) Tomato Sauce
  • 1 packet (1 oz) Taco Seasoning or homemade blend
  • ½ cup Beef Stock or broth
  • 1 cup Frozen Corn do not thaw, optional
  • 1 Bell Pepper chopped, red or green, optional
  • 1 can Cream of Mushroom Soup or Cream of Celery soup
  • 2 cups Shredded Cheddar Cheese or Colby Jack
  • 1 pinch Chipotle Powder optional for smoky heat
  • 1 fresh Fire Roasted Hatch Chili diced, optional for smoky heat

Equipment

  • Slow Cooker
  • Large skillet,

Method
 

  1. In a large skillet, brown the 2 lbs ground beef over medium-high heat. Drain excess grease. Add diced onion and minced garlic, cook 3-5 minutes until onion is translucent.
  2. Lightly spray a 6-quart slow cooker with non-stick spray. Layer cubed Yukon gold potatoes at the bottom.
  3. Transfer browned beef mixture (beef, onion, garlic) to the slow cooker.
  4. Add kidney beans, black beans, drained diced tomatoes, tomato sauce, beef stock, taco seasoning, frozen corn, chopped bell pepper, and cream of mushroom soup. Stir gently to combine.
  5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are tender.
  6. 30 minutes before serving, sprinkle shredded cheese over the top. Replace lid to melt cheese.
  7. Serve in bowls, garnished with cilantro, sour cream, or tortilla chips if desired.

Nutrition

Calories: 400kcalCarbohydrates: 40gProtein: 30gFat: 20g

Notes

Do not skip browning the beef for best flavor. Use Yukon gold potatoes to avoid mushiness. For creamier texture, add 4 oz cream cheese 30 minutes before end. Store leftovers in airtight container in fridge for 3-4 days or freeze for up to 3 months. Reheat in microwave or oven at 350°F for 15-20 minutes. This recipe is budget-friendly and kid-approved.
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