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Slow Cooker Cowboy Casserole

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A hearty and comforting slow cooker casserole filled with ground beef, potatoes, and cheese, perfect for weeknight dinners.

Ingredients

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (10.75 oz) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup frozen corn
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups sliced potatoes (about 1.5 lbs)
  • 1 cup shredded cheese (cheddar or your preference)

Instructions

  1. Gather all ingredients.
  2. Chop vegetables uniformly for even cooking.
  3. Rinse and drain canned beans to reduce salt.
  4. Brown ground beef in a skillet over medium heat, then drain excess fat.
  5. Layer sliced potatoes in the bottom of your slow cooker.
  6. On top of the potatoes, layer the browned beef, onions, garlic, beans, tomatoes, and corn.
  7. In a bowl, mix together the cream of mushroom soup, milk, chili powder, salt, and pepper; pour the mixture evenly over the layered ingredients in the slow cooker.
  8. Cook on low for 6-8 hours until the potatoes are tender.
  9. About 10 minutes before it’s ready, sprinkle shredded cheese on top and cover until melted.

Notes

Serve with a dollop of sour cream and a sprinkle of fresh cilantro. Leftovers can be refrigerated for up to 3-4 days or frozen for up to three months.

Find it online: https://www.wholesomeeasy.com/slow-cooker-cowboy-casserole/