Slow Cooker Cowboy Casserole
This slow cooker cowboy casserole is loaded with beef, beans, and potatoes, layered with cheese. The perfect all-season, hearty American comfort meal!
Equipment
- Slow cooker (4–6 quart capacity)
- Large skillet (for beef and onions)
- Wooden spoon or spatula (for stirring)
- Knife and cutting board (for potatoes, onions, chives)
- Can opener (for beans)
- Mandoline or slicer (optional, for uniform potato slices)
- Measuring cups and spoons
- Cheese grater (if shredding cheese)
- Small bowl (for seasoning mix)
Ingredients
- 1 lb ground beef
- 1 medium onion diced
- 4 large potatoes sliced into rounds
- 1 can 15 oz red kidney beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2 cups shredded cheddar cheese
- 2 tbsp chopped green chives for garnish
- 1 tbsp olive oil
Instructions
- In a skillet over medium heat, cook ground beef 🥩 and diced onions 🧅 until browned. Drain excess fat.
- Season the beef mixture with salt 🧂, pepper 🧂, paprika 🌶️, and garlic powder 🧄. Stir to combine and set aside.
- Grease the bottom of the slow cooker with olive oil 🧈, then layer half the sliced potatoes 🥔 at the bottom.
- Spread half the beef mixture 🥩 over the potatoes. Top with half the beans 🫘 and corn 🌽.
- Repeat layers with remaining potatoes 🥔, beef 🥩, beans 🫘, and corn 🌽.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are tender.
- Sprinkle cheddar cheese 🧀 on top and cover for an additional 10–15 minutes, until melted.
- Garnish with chopped chives 🌿 before serving.
