If you’re looking for a hearty, comforting meal that the whole family will gobble up, you’ve got to try this Slow Cooker Cowboy Casserole. It’s packed with ground beef, tender potatoes, beans, corn, and cheese—all the good stuff! The best part? The slow cooker does all the hard work for you. This dish is a total lifesaver on busy days, and trust me, kids love the cheesy, savory flavors. It’s cozy, filling, and feels like a warm hug in a bowl. Let’s get started!
What You’ll Need
- Ground beef – 1 pound
- Potatoes – 4 medium, peeled and thinly sliced
- Onion – 1 medium, diced
- Garlic – 2 cloves, minced
- Red kidney beans – 1 can (15 oz), drained and rinsed
- Corn – 1 can (15 oz), drained
- Diced tomatoes with green chilies (Rotel) – 1 can (10 oz)
- Cream of mushroom soup – 1 can (10.5 oz)
- Shredded cheddar cheese – 2 cups
- Milk – ½ cup
- Salt and pepper – to taste
- Paprika – 1 tsp
- Optional garnish – Chopped parsley
Pro Tips
- Slice potatoes evenly: Use a mandoline slicer if you have one. It helps the potatoes cook evenly and stay tender.
- Pre-cook the beef: Browning the ground beef before adding it to the slow cooker helps lock in flavor and removes excess grease.
- Layer carefully: Make sure the potatoes are on the bottom so they cook properly and absorb all those yummy juices.
- Add spice: If your family loves a little heat, you can use spicy Rotel or add a pinch of chili powder.
- Cheese it up: Add half the cheese during cooking and the rest at the end for a perfectly melty topping.
Tools You’ll Need
- Slow cooker (6-quart or larger)
- Large skillet
- Cutting board
- Sharp knife
- Can opener
- Measuring cups and spoons
- Spatula or wooden spoon
Substitutions & Variations
- Ground turkey or chicken: Swap out the beef for a leaner option.
- Vegetarian: Skip the meat and double up on the beans and veggies.
- Dairy-free: Use a dairy-free cream soup and vegan cheese.
- Add veggies: Toss in some chopped bell peppers or zucchini for extra nutrition.
Make Ahead Tips
- Prep all your ingredients the night before (slice the potatoes, dice the onions, etc.) and store them in the fridge. In the morning, just assemble everything in the slow cooker and let it cook while you go about your day!
How to Make Slow Cooker Cowboy Casserole
1. Cook the Ground Beef
Heat a large skillet over medium heat and brown the ground beef until fully cooked. Drain any excess grease and season with salt, pepper, and paprika.
2. Layer the Ingredients in the Slow Cooker
In your slow cooker, layer the sliced potatoes on the bottom. Top with the cooked ground beef, diced onions, minced garlic, kidney beans, corn, and Rotel tomatoes.
3. Mix the Sauce
In a small bowl, mix the cream of mushroom soup and milk until smooth. Pour this over the layered ingredients in the slow cooker.
4. Cook in the Slow Cooker
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
5. Add the Cheese
About 15 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover again and let it melt.
6. Serve and Enjoy
Scoop into bowls, garnish with parsley if desired, and enjoy!
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or on the stovetop until heated through.
- This casserole also freezes well! Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Wrap-Up
This Slow Cooker Cowboy Casserole is the ultimate family-friendly meal—easy, comforting, and full of flavor. It’s perfect for busy weeknights or when you just need a no-fuss dinner that tastes like you spent hours on it. Give it a try and let me know how your family loves it! Drop a comment below with your experience or any questions—I’d love to hear from you!
