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–+ servings

Slow Cooker Cowboy Casserole: A Cozy Dinner Recipe

This hearty, cheesy casserole layers tender potatoes, seasoned beef, and beans for a satisfying slow cooker meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Course: Beef, Casseroles, Dinner, Slow Cooker
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 cup finely diced sweet yellow onion about 1 medium onion
  • 1 tablespoon minced garlic about 3 cloves
  • 1 can (16 oz) dark red kidney beans undrained
  • 1 can (14.5 oz) petite diced tomatoes with juice
  • 1 can (10 oz) diced tomatoes with fire-roasted Hatch chilies with juice
  • 1 cup frozen corn
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly cracked black pepper
  • 0.25 teaspoon chipotle powder
  • 1.5 pounds Yukon Gold potatoes sliced about 1/8 inch thick
  • 1.25 cups freshly shredded Colby and Monterey Jack cheese about 5 ounces

Method
 

  1. Lightly coat the inside of your slow cooker with nonstick cooking spray.
  2. In a 10-inch nonstick skillet over medium-high heat, brown the ground beef, diced onion, and minced garlic until the beef is no longer pink.
  3. Drain any excess grease from the skillet and transfer the cooked mixture to the prepared slow cooker.
  4. Add the kidney beans (with their liquid), petite diced tomatoes (with juice), fire-roasted tomato-chili mix (with juice), frozen corn, kosher salt, black pepper, and chipotle powder. Stir everything together until well combined.
  5. Remove about 1.5 cups of the meat mixture and set it aside in a bowl.
  6. Layer the sliced Yukon Gold potatoes over the remaining mixture in the slow cooker, then spread the reserved meat mixture evenly on top.
  7. Cover and cook on high for 5 hours or on low for 7 hours, until the potatoes are tender.
  8. Before serving, sprinkle the shredded Colby and Monterey Jack cheese over the top. Cover again and let it melt completely, about 5 minutes. Serve hot and enjoy!

Nutrition

Calories: 485kcalCarbohydrates: 45gProtein: 33gFat: 20gSaturated Fat: 9gCholesterol: 85mgSodium: 920mgFiber: 9gSugar: 8g

Notes

For a milder flavor, use regular diced tomatoes instead of the fire-roasted Hatch chilies version.
You can substitute the Colby-Jack cheese with sharp cheddar or a Mexican blend.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or on the stovetop.
This casserole freezes well; cool completely, then freeze in a sealed container for up to 3 months.
To make ahead, prep all ingredients the night before and store them separately in the fridge; assemble and cook the next day.
Avoid over-thick potato slices, as they may not cook through in the slow cooker; aim for about 1/8 inch thickness.
Serve with a side of crusty bread or a simple green salad to round out the meal.

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