Slow Cooker Cowboy Casserole

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Rustic, hearty, and brimming with flavor, this Slow Cooker Cowboy Casserole is comfort food at its finest. Packed with seasoned ground beef, tender potatoes, sweet corn, and hearty beans, all swirled together with melted cheese and a creamy tomato base, it’s the kind of dish that brings the whole family back to the table. The slow cooker does all the heavy lifting, blending those rich flavors into a warming one-pot meal.

Whether you’re feeding a hungry crowd or planning a cozy weeknight dinner, this casserole delivers on taste and simplicity. It’s a classic dump-and-go meal where minimal prep meets maximum satisfaction. Topped with sharp cheddar and a sprinkle of scallions, it’s impossible to resist.

Ingredients for this Slow Cooker Cowboy Casserole

• 1 pound ground beef
• 3 cups diced potatoes (peeled or unpeeled)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/2 cup chopped onion
• 1/4 cup milk
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• Salt to taste
• Optional garnish: sliced green onions, sour cream

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Step 1: Brown the Beef

In a large skillet over medium-high heat, cook the ground beef and chopped onion together until the beef is fully browned and the onion is translucent. Drain any excess fat.

Step 2: Layer the Base

In your slow cooker, layer the diced potatoes first to ensure they cook thoroughly. Then add the corn, kidney beans, and the browned beef and onion mixture over the top.

Step 3: Mix the Sauce

In a bowl, combine the cream of mushroom soup, diced tomatoes (with their juices), milk, garlic powder, black pepper, smoked paprika, and a pinch of salt. Stir until smooth.

Step 4: Pour and Stir

Pour the sauce mixture into the slow cooker. Gently stir everything together to evenly distribute the sauce among the layers.

Step 5: Cook Low and Slow

Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.

Step 6: Add the Cheese

About 15 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover again and let the cheese melt completely.

Step 7: Serve

Ladle into bowls and garnish with extra cheddar, sliced green onions, or a dollop of sour cream if desired.

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Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes, ground turkey is a great lean substitute that still works beautifully in this dish.

What type of potatoes are best?

Yukon Gold or Russet potatoes hold up well during slow cooking and offer great texture.

Can I make this vegetarian?

You can! Skip the beef and add an extra can of beans or some meatless crumbles.

Should I peel the potatoes?

Peeling is optional. Leaving the skin on adds texture and nutrients, but you can peel them for a smoother bite.

Can I cook this in the oven instead?

Yes. Bake covered at 375°F for about 60-70 minutes, or until the potatoes are fork-tender.

Is this spicy?

No, it’s quite mild. If you want heat, consider adding diced jalapeños or chili flakes to the sauce mix.

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