Slow Cooker Cowboy Casserole
A hearty slow cooker dinner with ground beef, potatoes, beans, and melted cheese that cooks itself while you go about your day.
Equipment
- Slow cooker
- 10-inch nonstick skillet
Ingredients
- 1 lb lean ground beef
- 1 cup sweet yellow onions finely diced
- 1 tbsp garlic minced
- 16 oz dark red kidney beans undrained, canned
- 14.5 oz petite diced tomatoes with juice, canned
- 10 oz diced tomatoes with fire roasted hatch chilies with juice, canned
- 1 cup frozen corn
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly cracked
- 0.25 tsp chipotle powder
- 1.5 lb Yukon Gold potatoes sliced about 1/8 inch thick
- 1.25 cup Colby and Monterey Jack cheese freshly shredded
Instructions
- Lightly spray the inside of the crockpot with nonstick cooking spray.
- In a 10-inch nonstick skillet over medium-high heat, brown the ground beef with the 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 (undrained), petite diced tomatoes with juice, diced tomatoes with fire roasted hatch chilies and juice, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot. Stir everything together until well combined.
- Remove about 1½ cups of the meat mixture and set it aside.
- Layer or wedge the sliced Yukon Gold potatoes into the crockpot. 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 Colby and Monterey Jack cheese over the top. Cover again and let it melt completely. Serve hot.
Notes
Refrigerate leftovers in an airtight container for up to 4 days. Freeze in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
