Cowboy casserole is a ground beef and potato dinner, and in the slow cooker it cooks for seven hours on low while you are out. You brown the beef first, layer everything in the pot and add the cheddar at the end.
It serves six and covers meat, vegetables and potatoes in one dish.
Why you will like it
- 15 minutes of prep, then seven hours of nothing.
- Beef, potatoes, beans and corn make it a complete one-pot dinner.
- It uses pantry cans and a few fresh ingredients.
Crockpot Cowboy Casserole recipe
Crockpot Cowboy Casserole
Browned ground beef layered with sliced potatoes, beans, corn and tomatoes in the slow cooker, finished with melted cheddar.
Ingredients
Method
- Cook the beef and onion in a large skillet over medium-high heat for 6 to 8 minutes, until no pink remains. Drain the fat. Stir in the chili powder, 1 teaspoon salt and 1/2 teaspoon pepper.
- In a small bowl, stir together the cream of mushroom soup and the diced tomatoes with their juices.
- In a 6-quart slow cooker, layer half of the potatoes, half of the beef, half of the beans and corn, and half of the soup mixture. Repeat the layers.
- Cover and cook on low for 7 hours, or on high for 3 1/2 to 4 hours, until the potatoes are tender when pierced with a fork.
- Sprinkle the cheddar on top, cover and cook for 10 more minutes, until melted. Serve hot.
Notes
Slice the potatoes evenly and thin, or the thick ones may stay firm.
Browning the beef first is worth the extra pan. Raw ground beef in a slow cooker turns out greasy and grainy.
Storage and reheating
Store in an airtight container in the fridge for up to 4 days. Reheat until steaming hot (165°F / 74°C).
Questions
Can I use frozen potatoes? Sliced fresh potatoes give the best texture here. Frozen hash browns work, but they will be softer.
Can I skip the soup? Replace it with a can of tomato sauce or a cup of beef broth mixed with a tablespoon of flour.