Description
A hearty and comforting Slow Cooker Cowboy Casserole featuring seasoned ground beef, kidney beans, corn, and tender potatoes layered and slow-cooked to perfection, topped with melted cheese and optional sour cream and chives for a flavorful, easy-to-make meal.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 4 cups potatoes, chopped (Russet or Yukon Gold recommended)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) tomato sauce
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper
Toppings
- 1 cup shredded cheese, for topping
- Sour cream, for garnish (optional)
- Chopped chives, for garnish (optional)
Instructions
- Brown Beef: Brown 1 pound ground beef in a large skillet over medium-high heat until no pink remains, approximately 7-10 minutes. Drain any excess fat to keep the dish less greasy.
- Combine Base Ingredients: Add the drained kidney beans, drained whole kernel corn, and tomato sauce to the skillet with the cooked beef. Season the mixture with garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir thoroughly to combine all ingredients evenly.
- Layer in Slow Cooker: Lightly grease the slow cooker insert to prevent sticking. Transfer the beef and bean mixture from the skillet into the slow cooker, spreading it out evenly. Next, arrange the chopped potatoes in a single, uniform layer on top of the beef mixture.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Cook until the potatoes are tender and the casserole is bubbling around the edges, ensuring all flavors meld beautifully.
- Add Cheese: About 30-60 minutes before cooking is complete, remove the lid and evenly sprinkle shredded cheese over the potatoes. Replace the lid and continue cooking until the cheese melts completely and bubbles, forming a golden crust.
- Rest & Serve: Once cooking is complete, turn off the slow cooker and let the casserole rest for 10-15 minutes with the lid slightly ajar or removed. This helps firm it up slightly for easier serving. Garnish with sour cream and chopped chives if desired before serving generous portions.
Notes
- Use Russet or Yukon Gold potatoes as they hold their shape well during slow cooking.
- For a thicker sauce, reduce the tomato sauce slightly before adding to the beef.
- Adjust seasoning to taste, especially salt, depending on the sodium content of canned beans and tomato sauce.
- You can substitute ground turkey or chicken for a leaner protein option.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
