Easy Slow Cooker Cowboy Casserole Recipe

Introduction

This Easy Slow Cooker Cowboy Casserole is a hearty and comforting meal that’s perfect for busy weeknights. Packed with ground beef, potatoes, beans, and cheesy goodness, it’s a set-it-and-forget-it dish that everyone will love.

Ingredients

• 1 lb (450g) ground beef
• 4 cups diced potatoes (about 3 medium potatoes)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed (optional)
• 1 (15 oz) can diced tomatoes with green chilies (mild or spicy)
• 1 cup frozen corn (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional)
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped (optional, for garnish)

Instructions

1. Step 1: In a skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the beef is browned and no longer pink. Drain any excess fat.
2. Step 2: Transfer the beef mixture to your slow cooker. Add the diced potatoes, kidney beans, pinto beans (if using), diced tomatoes with green chilies, and frozen corn.
3. Step 3: Sprinkle in the chili powder, ground cumin, smoked paprika (if using), and season with salt and pepper. Stir everything well to combine.
4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the flavors meld together. Avoid lifting the lid too often.
5. Step 5: About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top and cover again to let it melt.
6. Step 6: Garnish with chopped parsley or cilantro if desired. Serve hot, alongside tortilla chips or a fresh green salad.

Tips & Variations

• For faster cooking, parboil the diced potatoes for 5-10 minutes before adding them to the slow cooker.
• Swap ground beef for ground turkey or chicken to make it leaner, or use lentils or plant-based meat substitutes for a vegetarian version.
• Try Yukon Gold or sweet potatoes instead of Russets for a different flavor and texture.
• Use black beans or chickpeas as an alternative to kidney beans, and add vegetables like bell peppers, zucchini, or carrots for extra nutrition.
• Lightly toss potatoes in oil and seasonings before adding to boost their flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to keep it moist. This casserole also freezes well—cool completely, then freeze in a suitable container for up to 2-3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I Use Ground Turkey or Chicken Instead of Beef?

Absolutely! Ground turkey or chicken works well as a leaner alternative. Just brown it the same way and proceed with the recipe for equally delicious results.

What Other Vegetables Can I Add to This Casserole?

Feel free to add bell peppers, zucchini, or diced carrots for added color and nutrition. Just cut them to a similar size as the potatoes to ensure even cooking.

Easy Slow Cooker Cowboy Casserole Recipe

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4.7 from 96 reviews

This Easy Slow Cooker Cowboy Casserole is a hearty, comforting meal perfect for busy weeknights. Featuring ground beef, diced potatoes, beans, tomatoes with green chilies, and melted cheddar cheese, it packs a flavorful punch with minimal prep. Simply brown the beef, combine ingredients in the slow cooker, and let it cook low and slow until tender. Ideal for set-it-and-forget-it dinners, it’s customizable with optional veggies and protein swaps.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 6-7 hours on low or 3-4 hours on high
• Total Time: 6 hours 15 minutes to 7 hours 15 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb (450g) ground beef
• 4 cups diced potatoes (about 3 medium potatoes)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed (optional)
• 1 (15 oz) can diced tomatoes with green chilies (mild or spicy based on preference)
• 1 cup frozen corn (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese

Spices

• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional)
• Salt and pepper, to taste

For Garnish

• Fresh parsley or cilantro, chopped (optional)

Instructions

1. Brown the Ground Beef: In a skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and no longer pink, stirring occasionally. Drain off any excess fat to avoid greasiness and to enhance flavor.
2. Combine the Ingredients: Transfer the browned beef mixture to the slow cooker. Add diced potatoes, drained kidney beans, pinto beans if using, diced tomatoes with green chilies, and frozen corn. Sprinkle in chili powder, ground cumin, smoked paprika if using, and season with salt and pepper. Stir well to combine all ingredients evenly.
3. Cook the Casserole: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Avoid lifting the lid frequently to maintain consistent heat. The casserole is done when potatoes are tender and flavors have melded together.
4. Add the Cheese: About 15 minutes before serving, sprinkle shredded cheddar cheese evenly over the top. Cover again and allow the cheese to melt into a gooey topping.
5. Garnish and Serve: Once the cheese has melted, garnish with fresh parsley or cilantro for added color and flavor if desired. Serve hot, ideally with tortilla chips or a fresh green salad for a complete meal.

Notes

• For leaner protein options, substitute ground turkey or chicken and brown as directed.
• If short on time, parboil diced potatoes for 5-10 minutes before adding to the slow cooker to ensure tenderness.
• Feel free to add additional vegetables like bell peppers, zucchini, or diced carrots cut to uniform sizes for even cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop or microwave with a splash of broth or water.
• To freeze, cool completely and transfer to freezer-safe containers; freeze for up to 2-3 months. Thaw overnight in fridge before reheating.
• Avoid opening the slow cooker lid frequently during cooking as it releases heat and prolongs cook time.

Keywords: slow cooker casserole, cowboy casserole, ground beef casserole, easy dinner, slow cooker recipe, hearty casserole