Slow Cooker Cowboy Casserole (Easy One-Pot Dinner)
This slow cooker cowboy casserole is the cozy, dump-and-go dinner you need on a busy weeknight loaded with beef, beans, potatoes, and melty cheese.
Ingredients
- 1 lb ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 10.75 oz can cream of mushroom soup
- ½ cup milk
- 1 15 oz can kidney beans, drained and rinsed
- 1 14.5 oz can diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups sliced potatoes ~1.5 lbs
- 1 cup shredded cheddar cheese
Instructions
- 1. Brown ground beef with chopped onion and minced garlic until cooked through. Drain excess fat.
- 2. Transfer beef mixture to slow cooker. Stir in cream of mushroom soup, milk, kidney beans, diced tomatoes with chilies, corn, chili powder, salt, and pepper.
- 3. Add sliced potatoes and stir to coat everything well.
- 4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- 5. In the last 20 minutes, sprinkle shredded cheese over top. Cover again until cheese is melted.
- 6. Serve hot with salad, cornbread, or green veggies.
Notes
Slice potatoes thinly for even cooking.
Add jalapeños, chipotle, or hot sauce if you want a spicier kick.
Substitute ground turkey or sausage for the beef.
Great for meal prep—leftovers reheat well!