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Jivko Cagov

Crockpot Cowboy Casserole

Browned ground beef layered with sliced potatoes, beans, corn and tomatoes in the slow cooker, finished with melted cheddar.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb ground beef
  • 1 onion diced
  • 1.5 lb potatoes sliced about 1/4 inch thick
  • 1 15-oz can kidney beans drained and rinsed
  • 1 15-oz can corn drained
  • 1 14.5-oz can diced tomatoes undrained
  • 1 10.5-oz can condensed cream of mushroom soup
  • 1 tsp chili powder
  • 1 1/2 cups shredded cheddar
  • salt and black pepper to taste

Method
 

  1. 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.
  2. In a small bowl, stir together the cream of mushroom soup and the diced tomatoes with their juices.
  3. 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.
  4. 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.
  5. 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.