Description
A hearty and delicious Slow Cooker Cowboy Casserole that combines ground beef, potatoes, beans, and cheese for a comforting family meal.
Ingredients
Scale
- 1lb (450 g) ground beef
- 1medium onion, chopped
- 3 cups(450 g) frozen diced hash brown potatoes or fresh potatoes, cubed
- 1can (15 oz / 425 g) kidney beans, drained and rinsed
- 1can (15 oz / 425 g) diced tomatoes, drained
- 1can (10.5 oz / 300 g) condensed cream of mushroom soup
- 1/2 cup(120ml) milk
- 1 cup(120 g) shredded cheddar cheese
- 1 teaspoongarlic powder
- 1 teaspoonsmoked paprika
- Salt and pepper, to taste
- 1/4 cup(30 g) chopped green onions or parsley (optional, for garnish)
Instructions
- In a skillet over medium heat, cook the ground beef and onion until the beef is browned and fully cooked. Drain any excess fat and season with salt and pepper.
- Lightly grease the inside of your slow cooker with cooking spray or butter.
- Spread the potatoes evenly at the bottom of the slow cooker.
- Add the browned ground beef and onions on top of the potatoes.
- Layer the kidney beans and diced tomatoes over the beef.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, smoked paprika, and half of the shredded cheese. Pour the mixture evenly over the layers in the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the casserole is bubbling.
- About 15 minutes before serving, sprinkle the remaining shredded cheese over the casserole. Cover and let the cheese melt.
- Garnish with chopped green onions or parsley, if desired. Serve hot and enjoy!
Notes
For a spicier version, add diced jalapeños or hot sauce.
This casserole can be made ahead of time and stored in the refrigerator before cooking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 25g