Hey y’all! If you’re looking for a hearty meal that warms the soul and fills those belly bellies, this Slow Cooker Cowboy Casserole is just what you need. It’s a delightful blend of beef, beans, and potatoes that makes for an irresistible dish, perfect for family dinners or potlucks. Let’s get cooking!
Why You’ll Love This
- This casserole combines rich flavors with minimal effort, perfect for a busy day.
- It’s an all-in-one meal packed with protein, carbs, and veggies.
- Perfect for meal prep – just set it and forget it until dinner time.
- Freezes well, so you can make it ahead for busy weeks.
- It’s a crowd-pleaser with flavors everyone will enjoy.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 3 cups potatoes, thinly sliced
- 3 cloves garlic, minced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1/2 cup beef broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Directions
Step 1: Brown the Beef
In a skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the beef is no longer pink. Drain any excess fat.
Step 2: Layer the Ingredients
In your slow cooker, layer the sliced potatoes at the bottom. Top with the cooked beef mixture, followed by the kidney beans, diced tomatoes, and corn.
Step 3: Add Seasonings and Cook
Pour the beef broth over the layered ingredients, sprinkle with smoked paprika, salt, and pepper. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
Step 4: Add Cheese and Serve
In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Allow it to melt before serving.
Notes
- For a spicier kick, add some chopped jalapeños. Learn more about jalapeños.
- Ensure potatoes are cut evenly to cook at the same rate.
- Use canned fire-roasted tomatoes for a smoky flavor.
Variations
- Vegetarian Version: Swap ground beef for plant-based crumbles.
- Chicken Cowboy Casserole: Use cubed chicken breast instead of beef.
- Mexican Twist: Add black beans and taco seasoning for a Mexican flair.
Required Equipment
- Skillet
- Slow Cooker
- Sharp Knife
- Cutting Board
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The casserole also freezes well for up to 3 months. Reheat in the microwave or oven before eating.
Suggested Pairings
Pair this casserole with a fresh green salad or cornbread for a complete meal. A glass of iced tea complements the dish perfectly.
Pro Tips
- For even more flavor, brown the beef with a tablespoon of chili powder.
- Let the casserole rest for 10 minutes after cooking to allow the flavors to meld. Learn more about resting dishes.
- Use Yukon Gold potatoes for a buttery texture.
FAQ
- Can I use a different type of bean? Yes, black beans or pinto beans work well in this recipe.
- Can I make this in the oven? Yes, bake at 350°F for about 1 hour, covered with foil, then uncover to melt the cheese.
- Is this dish spicy? The original recipe is mild, but you can add heat with jalapeños or chili powder.