Crockpot Cowboy Casserole
Hearty slow cooker casserole with layers of seasoned ground beef, potatoes, beans, tomatoes, and cheese. Easy prep with bold flavors perfect for satisfying family dinners.
Equipment
- 1 crockpot 10-inch size preferred
- 1 nonstick skillet 10-inch
- 1 nonstick cooking spray for greasing crockpot
Ingredients
- 1 pound lean ground beef
- 1 cup sweet yellow onions finely diced
- 1 tablespoon minced garlic
- 16 ounces dark red kidney beans undrained
- 14.5 ounces petite diced tomatoes with juice
- 10 ounces diced tomatoes with fire roasted hatch chilies undrained
- 1 cup frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon chipotle powder
- 1 ½ pounds Yukon gold potatoes sliced 1/8 inch thick
- 1 ¼ cups Colby and Monterey Jack cheese freshly shredded
Instructions
- Lightly spray the crockpot with nonstick cooking spray.
- In a 10-inch nonstick skillet over medium-high heat, brown the ground beef with onions and garlic until beef is no longer pink.
- Drain excess oil from the beef mixture and transfer to the prepared crockpot.
- Add the undrained kidney beans, diced tomatoes, diced tomatoes with hatch chilies, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot. Stir to combine.
- Remove 1 ½ cups of the meat mixture from the crockpot and set aside for topping.
- Arrange sliced potatoes in an even layer over the meat mixture in the crockpot.
- Sprinkle the reserved meat mixture evenly over the potato layer.
- Cover with lid and cook on high for 5 hours or on low for 7 hours.
- Before serving, remove the lid and sprinkle shredded cheese over the casserole. Replace the lid and cook until cheese melts.
- Serve hot and enjoy.
Notes
- Substitute red potatoes for Yukon gold; adjust cook time by 30-45 minutes.
- Chipotle powder can be replaced with chili powder or red pepper flakes.
- Use cheddar or pepper jack cheese for different flavors.