Description
This slow cooker cowboy casserole is the ultimate one-pot comfort food—hearty, cheesy, and perfect for busy nights.
Ingredients
1 lb ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 can (10.75 oz) cream of mushroom soup
1/2 cup milk
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with green chilies
1 cup frozen corn
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
4 cups sliced potatoes (about 1.5 lbs)
1 cup shredded cheese (cheddar or preferred)
Instructions
1. Brown ground beef with onion and garlic in a skillet over medium heat; drain fat.
2. Transfer beef mixture to slow cooker.
3. Add soup, milk, kidney beans, diced tomatoes, corn, chili powder, salt, and pepper; stir to combine.
4. Add sliced potatoes and gently mix to coat.
5. Cover and cook on low for 6–7 hours or high for 3–4 hours.
6. Add shredded cheese during the last 20 minutes of cooking and let it melt.
7. Serve warm with optional garnishes like green onions or sour cream.
Notes
You can prep this the night before—just refrigerate the insert and pop it into your slow cooker in the morning.
Try Monterey Jack, cheddar, or a blend of both for a deliciously melty topping.
This recipe is kid-friendly and makes great leftovers—tastes even better the next day.
- Prep Time: 15 mins
- Cook Time: 6 hrs
- Category: Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg