Description

This Slow Cooker Cowboy Casserole is a hearty, comforting dish layered with ground beef, potatoes, beans, tomatoes, and corn, all simmered together in a savory sauce. Minimal prep and easy-to-find ingredients make this casserole perfect for busy weeknights or cozy family dinners. Just toss everything in the slow cooker and let it work its magic for a filling and flavorful main course everyone will love.

Ingredients

Units Scale

For the Cowboy Casserole

1 lb (450g) ground beef
1 medium yellow onion, diced
2 garlic cloves, minced
4 medium russet potatoes, peeled and diced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can corn kernels, drained
1 (14.5 oz) can diced tomatoes, undrained
1 (10.5 oz) can condensed cream of mushroom soup
1/2 cup milk
1.5 cups shredded cheddar cheese, divided
1.5 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried oregano

For Garnish

Sliced green onions (optional)
Fresh parsley, chopped (optional)

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Instructions

Brown the Beef: In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it up with a spoon as it cooks. Add the diced onion and minced garlic; sauté until softened, about 3–4 minutes. Drain excess fat.
Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray or a bit of oil.
Layer the Ingredients: Spread the diced potatoes evenly on the bottom of the slow cooker. Top with the cooked beef and onion mixture. Next, add the drained kidney beans, corn, and diced tomatoes with their juices.
Mix the Sauce: In a small bowl, whisk together the condensed cream of mushroom soup, milk, smoked paprika, salt, pepper, and oregano until smooth. Pour this mixture evenly over the layered ingredients in the slow cooker.
Top with Cheese: Sprinkle 1 cup of the shredded cheddar cheese evenly on top.
Slow Cook: Cover and cook on LOW for 6–7 hours or HIGH for 4 hours, until the potatoes are tender and the casserole is bubbling.
Add Remaining Cheese: About 15 minutes before serving, sprinkle the remaining 0.5 cup of cheddar cheese on top. Re-cover and let the cheese melt.
Serve: Scoop the casserole into bowls. Garnish with sliced green onions or chopped parsley, if desired. Serve hot and enjoy!

Notes

For a spicier version, add a diced jalapeño or a pinch of cayenne pepper with the onions.
Sweet corn or frozen corn can be substituted for canned corn.
You can swap ground beef for ground turkey or plant-based crumbles for a lighter or vegetarian option (using cream of mushroom soup that is vegetarian-friendly).
Leftovers store well in the refrigerator for up to 4 days and reheat beautifully.
You can freeze cooked casserole portions for up to 2 months; thaw overnight in the fridge and reheat in the microwave or oven until piping hot.

Nutrition

Serving Size: 1/6 of recipe
Calories: 390
Sugar: 5g
Sodium: 750mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 6g
Protein: 23g
Cholesterol: 65mg