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Slow Cooker Cowboy Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 150 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Cowboy Casserole is a hearty and comforting one-pot meal perfect for busy days. Loaded with ground beef, tender potatoes, kidney beans, corn, and a flavorful tomato sauce seasoned with garlic, onion, and smoked paprika, it simmers low and slow to bring out rich flavors. Topped with melted cheese and optional sour cream and chives, it’s an easy, satisfying dish ideal for family dinners or meal prep.

Ingredients

Scale

Protein and Vegetables

  • 1 pound ground beef
  • 4 cups potatoes, chopped (Russet or Yukon Gold recommended)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) corn, drained

Seasonings and Sauce

  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon black pepper

Toppings (Optional)

  • 1 cup shredded cheese
  • Sour cream, for garnish
  • Chopped chives, for garnish

Instructions

  1. Brown the Ground Beef: Heat a skillet over medium heat and cook the ground beef until fully browned and no longer pink. Drain any excess fat to keep the casserole from being greasy.
  2. Prepare the Potatoes: While the beef cooks, chop the potatoes into bite-sized pieces to ensure they cook evenly in the slow cooker.
  3. Layer Ingredients in Slow Cooker: Start by placing the chopped potatoes evenly at the bottom of the slow cooker. Add a layer of the browned ground beef on top, followed by a layer of kidney beans and corn. Pour the tomato sauce over the layers and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Repeat these layers if necessary to distribute the ingredients evenly.
  4. Slow Cook the Casserole: Cover with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are fork-tender and flavors meld together.
  5. Add Cheese Topping: About 30 minutes before the cooking time ends, sprinkle shredded cheese on top of the casserole and cover again to allow the cheese to melt perfectly.
  6. Garnish and Serve: Once cooked, serve the casserole hot with optional sour cream and chopped chives for added creaminess and freshness.

Notes

  • You can substitute ground turkey or chicken for a leaner protein option.
  • Feel free to use frozen corn and beans if canned are not available; just thaw before adding.
  • Adjust seasoning according to your taste preferences or spice it up with some chili powder or cayenne.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
  • This casserole can be made a day in advance and reheated for an easy meal.

Nutrition

  • Serving Size: 1 serving (approx. 1/6th of casserole)
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 70 mg

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