Description
A hearty Cowboy Casserole made with ground beef, creamy potatoes, and a mix of beans and vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed 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 preference)
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess fat when it’s fully cooked.
- In your slow cooker, layer the sliced potatoes first, followed by the browned beef, chopped onion, minced garlic, drained beans, corn, and diced tomatoes.
- In a separate bowl, combine the cream of mushroom soup, milk, chili powder, salt, and pepper. Mix well, then pour it evenly over the layered ingredients in the slow cooker.
- Cover and cook on low for about 6 to 8 hours, or until the potatoes are tender.
- Once done, sprinkle with shredded cheese, cover again for a few minutes until melted.
Notes
For added spice, consider adding diced jalapeños. This casserole can be stored in the refrigerator for up to four days or frozen for about three months.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: cowboy casserole, slow cooker, comfort food, family meal, easy recipes