Slow Cooker Cowboy Casserole
This hearty slow cooker casserole combines seasoned ground beef, tender potatoes, kidney beans, corn, tomatoes, and melted cheddar cheese for an easy family dinner.
Equipment
- 6-quart slow cooker
- Large skillet
- Wooden spoon
- Chef’s Knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 1/2 pounds Yukon Gold or russet potatoes peeled and cut into 1/2-inch cubes
- 1 15-ounce can kidney beans drained and rinsed
- 1 cup frozen corn
- 1 14.5-ounce can diced tomatoes undrained
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking up the meat, until browned and softened.
- Stir in the garlic, tomato paste, smoked paprika, chili powder, cumin, salt, and pepper. Cook for 1 minute, then drain excess fat if needed.
- Transfer the beef mixture to a 6-quart slow cooker. Add the potatoes, kidney beans, corn, diced tomatoes, and beef broth. Stir gently to combine.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork tender.
- Sprinkle the cheddar cheese over the top during the final 15 minutes. Cover again and cook until the cheese melts.
- Let the casserole rest for 5 minutes before serving with green onions, cilantro, sour cream, or sliced jalapeños.
Notes
- Cut the potatoes into evenly sized pieces for consistent cooking.
- Brown the beef before adding it to the slow cooker for better flavor and texture.
- Store leftovers in the refrigerator for up to 4 days.
- Use Yukon Gold potatoes for a buttery texture or russet potatoes for softer pieces.