Of course! Slow Cooker Cowboy Casserole is the ultimate comfort food—hearty, savory, and incredibly easy. It’s a delicious mashup of ground beef, beans, potatoes, and cheese.
Here’s a comprehensive recipe that delivers maximum flavor with minimal fuss.
Slow Cooker Cowboy Casserole
Prep Time: 20 minutes | Cook Time: 4-6 hours on Low | Serves: 6-8
Ingredients
For the Meat Layer:
· 1.5 lbs (680g) ground beef (80/20 works well for flavor)
· 1 medium onion, diced
· 1 medium bell pepper (any color), diced
· 2 cloves garlic, minced
· 1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
· 1 (15 oz) can kidney beans or pinto beans, drained and rinsed
· 1 (15 oz) can diced tomatoes, undrained
· 2 tablespoons tomato paste
· 1 cup beef broth
· 2 teaspoons chili powder
· 1 teaspoon smoked paprika
· 1 teaspoon ground cumin
· 1 teaspoon dried oregano
· Salt and black pepper to taste
For the Potato Topping:
· 1.5 lbs (680g) frozen diced potatoes (like Ore-Ida Potatoes O’Brien with onions and peppers for extra flavor, or plain frozen hash browns)
· 1.5 cups shredded cheddar cheese, divided
· ½ cup sour cream
· ¼ cup sliced green onions (for garnish, optional)
Instructions
- Brown the Meat:
In a large skillet over medium-high heat, cook the ground beef, onion, and bell pepper until the beef is no longer pink and the vegetables are softened. Drain any excess grease. Add the garlic and cook for one more minute. Stir in the tomato paste and cook for another minute. - Combine in the Slow Cooker:
Transfer the beef mixture to the bowl of your slow cooker. Add the drained corn, beans, diced tomatoes (with juices), beef broth, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir everything together until well combined. - Prepare the Potato Layer:
In a large mixing bowl, combine the frozen diced potatoes, 1 cup of the shredded cheddar cheese, and the sour cream. Stir gently to coat the potatoes evenly. - Assemble:
Spread the potato-cheese mixture evenly over the top of the beef and bean mixture in the slow cooker. Do not stir. It should sit like a crust on top. - Cook:
Cover and cook on LOW for 4-6 hours. The casserole is done when the potatoes are tender and the edges are bubbly. In the last 15 minutes of cooking, sprinkle the remaining ½ cup of cheese over the potato topping and re-cover to let it melt. - Serve:
Let it sit for 10-15 minutes before serving to allow it to set. Garnish with sliced green onions and extra sour cream if desired.
Pro Tips for Success:
· No Browning? (Instant Pot Hack): You can skip browning if needed. Add raw ground beef (crumbled), onion, pepper, and garlic to the slow cooker with the spices and liquids. Break up the meat with a spoon and stir well before adding the potato layer. The result will be slightly more greasy, so using leaner beef (90/10) is recommended for this method.
· Potato Variations: You can use 4-5 cups of thinly sliced fresh potatoes (like Yukon Gold) instead of frozen. They may take longer to become tender.
· Spice Level: Kick up the heat by adding a diced jalapeño with the bell peppers or a dash of cayenne pepper to the spice mix.
· Thickness: If you prefer a thicker filling, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the beef mixture during the last 30 minutes of cooking.
· Avoid Overcooking: This dish holds well, but cooking on LOW for too long (beyond 7-8 hours) can cause the potatoes to become mushy.
Enjoy your hearty, no-fuss meal! It’s perfect for a busy day, a potluck, or feeding a hungry crowd.