Slow Cooker Cowboy Casserole: A Hearty Family Meal
This hearty, slow-cooked cowboy casserole combines ground beef, beans, potatoes, and cheese for a savory and satisfying meal. Perfect for busy days when you need dinner to cook itself!
Ingredients
- 1 lb ground beef
- 1 can kidney or pinto beans rinsed and drained
- 1 can fire-roasted diced tomatoes including liquid
- 1 medium onion finely diced
- 3-4 baby red potatoes thinly sliced (no peeling required)
- 1 green bell pepper chopped (yellow/red/orange optional)
- 1 cup frozen corn fire-roasted, optional
- 1 tsp garlic powder or 2 minced garlic cloves
- 1 tsp chili powder adjust to taste
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the ground beef, breaking it into small pieces. Drain excess fat and transfer the beef to your slow cooker.
- Layer potatoes, onions, and bell peppers over the beef in the slow cooker.
- In a bowl, mix diced tomatoes, cream of mushroom soup, and taco seasoning. Pour this mixture over the layered ingredients.
- Cover and cook on low for 6-8 hours, or until the potatoes are tender.
- About 30 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover and allow it to melt.
- Dish out and enjoy!
Video
Notes
Try swapping kidney beans with black beans for variety.
Add diced jalapeños for extra spice!