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A delicious slow cooker cowboy casserole with beans, ground beef, and cheese.

Slow Cooker Cowboy Casserole

A hearty and comforting casserole made with ground beef, creamy soup, beans, corn, and tender potato slices, all cooked low and slow for a family-friendly meal.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 medium onion, chopped (white or yellow)
  • 3 cloves garlic, minced
  • 1 can (10.75 oz) condensed cream of mushroom soup Low-sodium option available
  • 1/2 cup milk Add more for creamier sauce
  • 1 can (15 oz) kidney beans, drained and rinsed Swap with black or pinto beans if desired
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup frozen corn
  • 1 tsp chili powder
  • 1/2 tsp salt, or to taste Reduce if using low-sodium soup
  • 1/4 tsp black pepper
  • 4 cups sliced potatoes (about 1.5 lbs), sliced about 1/4 inch thick
  • 1 cup shredded cheese (cheddar or your preference) Can be swapped for other types of cheese

Method
 

Preparation
  1. Gather ingredients and set the slow cooker on a flat, stable surface.
  2. Chop the onion, mince the garlic, and slice the potatoes about 1/4 inch thick.
  3. Rinse and drain the kidney beans.
Cooking
  1. Heat a skillet over medium-high heat. Add the ground beef and chopped onion. Cook until no pink remains, then add the garlic for the last minute.
  2. Drain excess fat and transfer the mixture to a bowl.
  3. Place half the sliced potatoes in an even layer in the slow cooker. Spread the cooked beef mixture over the potatoes.
  4. Scatter the beans, diced tomatoes, and frozen corn in layers, then top with the remaining potato slices.
  5. In a small bowl, whisk together the condensed soup and milk until smooth. Stir in the chili powder, salt, and black pepper.
  6. Pour this mixture evenly over the layered ingredients in the slow cooker.
  7. Cover and cook on LOW for 6 to 8 hours, until the potatoes are fork-tender. Check at 6 hours.
  8. About 10 minutes before serving, sprinkle the shredded cheese over the top, cover, and let it melt.
  9. Remove the lid and let the casserole rest for 5 minutes before serving.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 8gSugar: 3g

Notes

Top portions with chopped cilantro, sour cream, or green onions for brightness. Pairs well with a crisp green salad or warm flour tortillas. Customize the recipe by using different types of beans or cheese to suit your taste.

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