introduction
Slow Cooker Cowboy Casserole is a hearty dish that brings together the best of comfort food in one pot. It’s a simple and delicious way to enjoy a meal with minimal effort. The combination of ground beef, beans, tomatoes, and potatoes makes it filling and satisfying, perfect for busy weeknights or gatherings with family and friends.
why make this recipe
There are plenty of reasons to fall in love with Slow Cooker Cowboy Casserole. First, it’s easy to prepare, requiring just a few basic ingredients. Second, this recipe is versatile; you can customize it based on what you have on hand. Lastly, cooking in a slow cooker means you can set it and forget it, letting the flavors meld together beautifully while you go about your day.
how to make Slow Cooker Cowboy Casserole
Ingredients :
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
- 1 (16-ounce) can dark red kidney beans, undrained
- 1 (14.5-ounce) can petite diced tomatoes with juice
- 1 (10-ounce) can diced tomatoes with fire roasted hatch chilies, with juice
- 1 cup frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon chipotle powder
- 1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded
Directions :
Step 1: Lightly spray your crockpot with nonstick cooking spray.
Step 2: In a 10-inch nonstick skillet over medium-high heat, brown 1 pound ground beef, 1 cup diced onions, and 1 tablespoon minced garlic until the beef is no longer pink.
Step 3: Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
Step 4: Add the following to the crockpot:
- 16 oz undrained kidney beans
- 14.5 oz petite diced tomatoes with juice
- 10 oz diced tomatoes with chilies and juice
- 1 cup frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon chipotle powder
Stir everything together until well combined.
Step 5: Remove 1½ cups of the meat mixture and set it aside.
Step 6: Layer or wedge 1½ pounds of sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.
Step 7: Cover and cook:
- On high for 5 hours
- Or on low for 7 hours
Step 8: Before serving, sprinkle 1¼ cups shredded Colby and Monterey Jack cheese over the top. Cover again and let it melt completely.
Serve hot and enjoy!
how to serve Slow Cooker Cowboy Casserole
Serve the Cowboy Casserole hot right from the slow cooker. It can be enjoyed on its own or paired with a simple green salad or crusty bread. For added flavor, consider topping it with fresh cilantro, sour cream, or sliced jalapeños.
how to store Slow Cooker Cowboy Casserole
To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
tips to make Slow Cooker Cowboy Casserole
- For a spicier kick, add more chipotle powder or some diced jalapeños.
- Feel free to substitute the ground beef with turkey or a plant-based alternative for a lighter dish.
- If you prefer a thicker casserole, you can mash some of the potatoes slightly before serving.
variation
You can customize this recipe by adding other vegetables like bell peppers or zucchini. You can also use different types of cheese based on your preference.
FAQs
Can I make this recipe ahead of time?
Yes, you can prep all the ingredients and store them in the fridge. Just assemble it in the slow cooker when you’re ready to cook.
Is it gluten-free?
Yes, this recipe is gluten-free as all the ingredients listed are naturally gluten-free.
Can I use fresh potatoes instead of frozen ones?
Yes, you can use fresh potatoes, but make sure to slice them thinly to ensure they cook thoroughly in the slow cooker.
Slow Cooker Cowboy Casserole
Ingredients
Method
- Lightly spray your crockpot with nonstick cooking spray.
- In a 10-inch nonstick skillet over medium-high heat, brown the ground beef, diced onions, and minced garlic until the beef is no longer pink.
- Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
- Add the kidney beans, petite diced tomatoes, diced tomatoes with chilies, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot. Stir everything together until well combined.
- Remove 1½ cups of the meat mixture and set it aside.
- Layer the sliced Yukon Gold potatoes into the crockpot and sprinkle the reserved meat mixture evenly over the top.
- Cover and cook on high for 5 hours, or on low for 7 hours.
- Before serving, sprinkle the shredded cheese over the top of the casserole. Cover again and let it melt completely.
- Serve hot and enjoy! It can be enjoyed on its own or paired with a simple green salad or crusty bread.