Description
A hearty and comforting one-pot meal, Slow Cooker Cowboy Casserole combines tender potatoes, seasoned ground beef, beans, and melted cheese, all slow-cooked to perfection.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 3 cups sliced potatoes (about 3 medium potatoes)
- 1½ cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic, cooking until the onion is translucent.
- In a bowl, mix the condensed cream of mushroom soup with the milk until smooth.
- In the slow cooker, layer half of the sliced potatoes, then half of the ground beef mixture, kidney beans, diced tomatoes, and soup mixture. Repeat the layers with the remaining ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- About 15 minutes before serving, sprinkle shredded cheddar cheese on top, cover, and let it melt.
Notes
- Add jalapeño or chili powder for a spicy kick.
- Substitute kidney beans with black or pinto beans.
- Use plant-based meat or extra beans for a vegetarian version.
- Try different cheeses like pepper jack or Colby for variety.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
