Slow Cooker Cowboy Casserole (Printable Version)
Hearty ground beef, beans, and potatoes slow-cooked in a rich tomato sauce for effortless family dining.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cups potatoes, diced
04 - 1 cup frozen or canned corn, drained
→ Canned Goods
05 - 1 can (15 oz) kidney beans, rinsed and drained
06 - 1 can (15 oz) diced tomatoes with juices
07 - 1 can (10 oz) condensed cream of mushroom soup
→ Spices & Flavorings
08 - 1 tsp smoked paprika
09 - 1 tsp garlic powder
10 - 1 tsp dried oregano
11 - 1/2 tsp black pepper
12 - 1/2 tsp salt
→ Dairy
13 - 1 cup shredded cheddar cheese
→ Others
14 - 1/2 cup beef broth
# How To Make:
01 - Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and no longer pink. Drain excess fat.
02 - Transfer the beef mixture to the slow cooker. Evenly layer the diced potatoes, kidney beans, corn, and diced tomatoes over the beef.
03 - In a small bowl, whisk together the condensed mushroom soup, beef broth, smoked paprika, garlic powder, oregano, black pepper, and salt until smooth.
04 - Pour the sauce mixture evenly over the layered ingredients. Cover and cook on LOW for 6 hours, until potatoes are fork-tender.
05 - Sprinkle shredded cheddar cheese over the top during the last 15 minutes of cooking. Cover until melted. Serve hot, garnished with fresh parsley or green onions if desired.
# Expert Advice:
01 -
- Its practically foolproof even my teenager can make it without disaster
- The house smells like a cozy ranch kitchen all day long
- Everything cooks together so flavors deepen and meld beautifully
02 -
- Resist the urge to lift the lid during cooking every peek adds 15 minutes to the cooking time
- If your potatoes are cut larger than 1 inch cubes, extend the cooking time by an hour
03 -
- Cut your potatoes into uniform sizes so everything finishes cooking at the same time
- If you want it spicy, add diced jalapeños with the other vegetables