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Slow-Cooker Cowboy Casserole Recipe

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4.4 from 3 reviews

This Slow-Cooker Cowboy Casserole is a hearty and flavorful one-pot meal, perfect for busy weeknights. Featuring lean ground beef, tender baby red potatoes, kidney beans, fire-roasted corn and tomatoes, and a creamy blend of soup and spices, this dish combines Southwestern flavors with comforting textures. Easy to prepare with mostly hands-off slow cooking, it’s topped with melted Cheddar-Jack cheese and served with fresh sour cream and cilantro for a delicious finish.

Ingredients

Main Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. 90/10 lean ground beef
  • 1/2 tsp. kosher salt
  • 1 medium-size (9-oz.) yellow onion, chopped (about 2 cups)
  • 3 medium garlic cloves, finely chopped (about 1 Tbsp.)
  • 1 (1-oz.) envelope taco seasoning mix
  • 12 oz. baby red potatoes, scrubbed and chopped (about 8 medium [1 1/2 oz. each]) (2 cups chopped)
  • 1 (15.5-oz.) can dark kidney beans, rinsed and drained
  • 1 (14.75-oz.) can fire-roasted corn, drained
  • 1 (14.5-oz.) can fire-roasted diced tomatoes, drained
  • 1 (10.5-oz.) can condensed cream of chicken soup
  • 1 (4-oz.) can mild or hot diced green chiles, undrained

Toppings & Garnishes

  • 2 oz. Cheddar-Jack cheese, shredded (about 1/2 cup)
  • Sour cream, for serving
  • Fresh cilantro leaves, for garnish

Instructions

  1. Gather Ingredients: Collect all the ingredients listed to have everything ready for the cooking process.
  2. Cook Ground Beef and Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound of lean ground beef and 1/2 teaspoon kosher salt. Break up the meat with a spoon and cook until browned and cooked through, about 6 minutes. Stir in the chopped onion (about 2 cups), garlic (1 tablespoon), and taco seasoning mix (1-ounce envelope); continue cooking, stirring often, until the onions soften, roughly 3 minutes.
  3. Combine Ingredients in Slow Cooker: Transfer the cooked beef mixture into a 6-quart slow cooker. Add 2 cups chopped baby red potatoes, rinsed and drained kidney beans (15.5 ounces), fire-roasted corn (14.75 ounces), fire-roasted diced tomatoes (14.5 ounces, drained), condensed cream of chicken soup (10.5 ounces), and the 4-ounce can of diced green chiles with its liquid. Gently stir all ingredients to combine and press them into an even layer.
  4. Slow Cook the Casserole: Cover and cook on HIGH heat for 3 to 4 hours, stirring occasionally. The casserole is done when the potatoes are tender.
  5. Add Cheese Topping: Sprinkle 2 ounces shredded Cheddar-Jack cheese evenly over the top. Cover again and cook on HIGH until the cheese melts, about 15 minutes.
  6. Serve: Spoon portions onto plates or bowls and garnish with a dollop of sour cream and fresh cilantro leaves for added flavor and freshness.

Notes

  • For a spicier dish, use hot diced green chiles instead of mild.
  • Be sure to rinse and drain the kidney beans to reduce excess sodium and remove canning liquid.
  • Adjust the cooking time in the slow cooker if your potatoes are larger or smaller to ensure tenderness.
  • This recipe can be prepared on LOW for 6 to 8 hours if preferred but stirring occasionally is recommended.
  • For a vegetarian version, substitute ground beef with plant-based meat alternatives and use cream of mushroom soup instead of chicken soup.

Find it online: https://recipeplenty.com/slow-cooker-cowboy-casserole-recipe/