Description
Hearty, cheesy, and packed with comfort—this Slow Cooker Cowboy Casserole is a one-pot dinner dream for busy nights or cozy weekends.
Ingredients
1 lb ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 can (10.75 oz) condensed cream of mushroom soup
½ 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
½ tsp salt
¼ tsp black pepper
4 cups sliced potatoes (about 1.5 lbs)
1 cup shredded cheddar cheese
Instructions
1. In a skillet, brown the ground beef with onion and garlic until beef is cooked through; drain fat.
2. Transfer to a slow cooker. Add soup, milk, beans, tomatoes, corn, and seasonings; stir to combine.
3. Layer in sliced potatoes, coating them evenly in the mixture.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
5. In the last 20 minutes, sprinkle shredded cheese on top; let it melt.
6. Serve warm with optional toppings or sides.
Notes
Great for meal prep—flavors deepen the next day.
Swap in ground turkey, sausage, or even sweet potatoes for a twist.
Freezes well for up to 3 months; thaw overnight before reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg