Slow Cooker Cowboy Casserole

This Slow Cooker Cowboy Casserole is a hearty, flavorful dish that combines ground beef, potatoes, beans, and corn in a creamy, cheesy sauce. Perfect for busy weeknights, this recipe is easy to prepare and cooks effortlessly in your slow cooker. It’s a crowd-pleaser that brings comfort food to the next level.

Why You’ll Love This Recipe

• Easy to make: Just brown the beef, toss everything in the slow cooker, and let it do the work.
• Family-friendly: Packed with protein and veggies, it’s a balanced meal everyone will enjoy.
• Versatile: Customize the heat level with mild or hot green chiles and taco seasoning.
• Perfect for leftovers: Tastes even better the next day!

Ingredients

• 1 Tbsp. olive oil
• 1 lb. 90/10 lean ground beef
• 1/2 tsp. kosher salt
• 1 medium-size (9-oz.) yellow onion, chopped (about 2 cups)
• 3 medium garlic cloves, finely chopped (about 1 Tbsp.)
• 1 (1-oz.) envelope taco seasoning mix
• 12 oz. baby red potatoes, scrubbed and chopped (about 8 medium [1 1/2 oz. each]) (2 cups chopped)
• 1 (15.5-oz.) can dark kidney beans, rinsed and drained
• 1 (14.75-oz.) can fire-roasted corn, drained
• 1 (14.5-oz.) can fire-roasted diced tomatoes, drained
• 1 (10.5-oz.) can condensed cream of chicken soup
• 1 (4-oz.) can mild or hot diced green chiles, undrained
• 2 oz. Cheddar-Jack cheese, shredded (about 1/2 cup)
• Sour cream (for serving)
• Fresh cilantro leaves (for garnish)

Directions

1. Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and salt. Cook, breaking it into crumbles, until browned and no longer pink, about 6-8 minutes. Drain excess fat.
2. Sauté Aromatics: Add the chopped onion and garlic to the skillet with the beef. Cook for 2-3 minutes until softened and fragrant. Stir in the taco seasoning mix until well combined.
3. Layer in Slow Cooker: Transfer the beef mixture to the slow cooker. Add the chopped potatoes, kidney beans, fire-roasted corn, fire-roasted diced tomatoes, cream of chicken soup, and diced green chiles (with their juices). Stir everything together until evenly mixed.
4. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender.
5. Add Cheese: Sprinkle the shredded Cheddar-Jack cheese over the top of the casserole. Cover and let it cook for an additional 10-15 minutes until the cheese is melted.
6. Serve: Garnish with a dollop of sour cream and fresh cilantro leaves. Serve hot.

Pro Tips and Variations

• Spice it up: Use hot taco seasoning and hot green chiles for extra heat.
• Vegetarian option: Substitute ground beef with plant-based crumbles and use cream of mushroom soup instead of cream of chicken.
• Potato swap: Replace red potatoes with sweet potatoes for a twist.

Serving Suggestions

• Serve with warm tortillas or cornbread on the side.
• Pair with a crisp green salad or steamed vegetables for a complete meal.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop until heated through. Add a splash of water or broth if needed to loosen the sauce.

FAQs

Q: Can I use fresh corn instead of canned?
A: Yes, you can use 1 1/2 cups of fresh or frozen corn kernels.

Q: Can I make this recipe on the stovetop?
A: Yes, cook everything in a large pot or Dutch oven over low heat for about 45 minutes, stirring occasionally, until the potatoes are tender.

Conclusion

This Slow Cooker Cowboy Casserole is a delicious, fuss-free meal that’s perfect for any occasion. With its rich flavors and hearty ingredients, it’s sure to become a family favorite. Give it a try and enjoy the comfort of a home-cooked meal with minimal effort!

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