Description
This Crock-Pot Cowboy Casserole is a hearty, comforting dish perfect for busy days when you want a delicious meal with minimal effort. Loaded with lean ground beef, tender sliced potatoes, kidney beans, diced tomatoes, and a savory blend of spices, this casserole is slow-cooked to perfection and topped with melted cheddar cheese for a satisfying finish.
Ingredients
Scale
Main Ingredients
- 1 pound extra lean ground beef, browned, crumbled, and drained
- 6 medium Russet potatoes, washed and sliced
- 16 ounces canned kidney beans, undrained (low sodium preferred)
- 15 ounces canned diced tomatoes, undrained
- 10.5 ounces canned cream of mushroom soup
- 1 medium yellow onion, peeled and diced
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Prepare the Ingredients: Brown the ground beef in a skillet over medium heat until fully cooked, then crumble and drain off any excess fat. Wash and slice the Russet potatoes, peel and dice the onion, and mince the garlic.
- Combine in Slow Cooker: Place the browned ground beef, sliced potatoes, canned kidney beans (with liquid), diced tomatoes (with liquid), cream of mushroom soup, diced onion, minced garlic, kosher salt, dried oregano, and freshly ground black pepper into a 6-quart or larger slow cooker. Stir all ingredients well to evenly distribute flavors.
- Cook the Casserole: Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 8 hours, allowing the potatoes to become tender and the flavors to meld together.
- Add Cheese Topping: After cooking, uncover the slow cooker and evenly sprinkle the shredded cheddar cheese over the top of the casserole. Recover and cook for an additional 1 hour to melt the cheese and create a creamy topping.
- Serve and Enjoy: Once the cheese is melted and bubbly, carefully serve the Cowboy Casserole hot. Enjoy this hearty and flavorful meal perfect for family dinners or meal prepping.
Notes
- Use low sodium canned beans and tomatoes to better control the salt content.
- For a spicier kick, add a dash of chili powder or cayenne pepper when combining ingredients.
- Make sure to slice potatoes evenly for uniform cooking.
- If you prefer a thicker casserole, drain some of the liquid from the canned beans and tomatoes before adding.
- This dish can be prepared a day ahead, refrigerated, and then slow-cooked when ready.
