Slow Cooker Cowboy Casserole (Print Version)
Hearty ground beef, beans, potatoes, and corn slow-cooked in a rich tomato sauce for the ultimate comfort food.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cups potatoes, diced
04 - 1 cup frozen or canned corn, drained
→ Canned Goods
05 - 1 can (15 oz) kidney beans, rinsed and drained
06 - 1 can (15 oz) diced tomatoes with juices
07 - 1 can (10 oz) condensed cream of mushroom soup
→ Spices & Flavorings
08 - 1 tsp smoked paprika
09 - 1 tsp garlic powder
10 - 1 tsp dried oregano
11 - 1/2 tsp black pepper
12 - 1/2 tsp salt
→ Dairy
13 - 1 cup shredded cheddar cheese
→ Others
14 - 1/2 cup beef broth
# How-To:
01 - In a large skillet over medium heat, brown the ground beef with the diced onion until the meat is no longer pink. Drain excess fat.
02 - Add the beef mixture to the base of a slow cooker.
03 - Layer the diced potatoes, kidney beans, corn, and diced tomatoes over the beef mixture.
04 - In a small bowl, mix together the condensed soup, beef broth, smoked paprika, garlic powder, oregano, black pepper, and salt.
05 - Pour the soup mixture evenly over the layered ingredients in the slow cooker.
06 - Cover and cook on LOW for 6 hours, or until the potatoes are tender.
07 - In the last 15 minutes of cooking, sprinkle the shredded cheddar cheese over the top, cover, and allow the cheese to melt.
08 - Serve hot, garnished with fresh chopped parsley or green onions if desired.
# Expert Advice:
01 -
- Set it and forget it convenience that leaves you free to tackle your day
- The kind of comfort food that makes everyone ask for seconds
02 -
- Dont be tempted to cook on HIGH to speed things up, the potatoes will turn to mush
- If your potatoes are still slightly firm after 6 hours, give it another 30 minutes
03 -
- Line your slow cooker with a disposable liner for the easiest cleanup imaginable
- Set everything up the night before and refrigerate the insert, then just start it before you leave for work