Description
This Slow Cooker Cowboy Casserole is a comforting, hearty dish combining layers of seasoned ground beef, thinly sliced potatoes, beans, corn, and a savory tomato sauce. Slow-cooked to perfection and topped with melted cheddar cheese, it’s an easy meal that brings bold southwestern flavors and convenience together in one pot.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Vegetables and Beans
- 4 medium russet potatoes, thinly sliced
- 1 can diced tomatoes (14.5 oz), undrained
- 1 can tomatoes with green chilies (10 oz), undrained
- 1 can pinto beans (15 oz), drained and rinsed
- 1 can corn kernels (15 oz), drained
Liquids and Sauces
- 1 cup beef broth
- 1 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil or butter
Spices and Seasonings
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Cheese and Garnish
- 2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh parsley or sliced green onions, for serving
Instructions
- Brown the beef and aromatics: In a large skillet, heat the olive oil or butter over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Stir in the diced onion and minced garlic and cook for 3–4 minutes, until the onion softens and any excess moisture cooks off. Season lightly with a pinch of salt and pepper, then remove from heat.
- Mix the sauce base: In a large mixing bowl, combine the diced tomatoes, tomatoes with green chilies, pinto beans, corn, beef broth, tomato sauce, chili powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, and Worcestershire sauce. Stir well so everything is evenly mixed.
- Prep the slow cooker: Lightly grease the inside of a 6-quart slow cooker with cooking spray or a thin layer of oil to prevent sticking.
- Layer potatoes and beef: Arrange a layer of thinly sliced potatoes over the bottom of the slow cooker, slightly overlapping them. Spoon a portion of the browned beef mixture over the potatoes, then pour some of the tomato-bean sauce over the top. Repeat the layers—potatoes, beef, sauce—until all ingredients are used, finishing with sauce on top so the potatoes stay moist while cooking.
- Slow cook until tender: Cover the slow cooker and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the potatoes are fork-tender and the casserole is bubbling around the edges. Avoid lifting the lid too often, as this can increase the cooking time.
- Add the cheese topping: Once the potatoes are tender, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover again and cook for an additional 10–15 minutes, or until the cheese is fully melted and gooey. Switch the slow cooker to the WARM setting if you’re not serving immediately.
- Garnish and serve: Spoon the cowboy casserole into bowls or onto plates and top with chopped fresh parsley or sliced green onions. Add optional toppings like sour cream, jalapeños, or extra cheese if desired, then serve hot.
- Store leftovers: Let leftovers cool to room temperature, then transfer to airtight containers. Refrigerate for 3–4 days or freeze for up to 2–3 months. Reheat gently in the microwave or on the stovetop until steaming hot.
Notes
- Do not lift the slow cooker lid frequently to avoid increasing the cooking time.
- Can add optional sour cream or jalapeños as toppings for extra flavor.
- Make sure potatoes are thinly sliced for even cooking throughout.
- Leftovers freeze well and reheat nicely for future meals.
- Use a 6-quart slow cooker for the best fit and cooking results.
- Prep Time: 30 minutes
- Cook Time: 7 hours 50 minutes
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
