Slow Cooker Cowboy Casserole

This Slow Cooker Cowboy Casserole is a robust, “ranch-hand” style meal that packs a smoky, southwestern punch. It’s essentially a cross between a hearty chili and a potato gratin. By simmering the sliced potatoes directly in the beef and bean mixture, they soak up the juices from the diced chilies and cream of mushroom soup, becoming incredibly tender and flavorful.

Slow Cooker Cowboy Casserole

Ingredients:

How To Make Slow Cooker Cowboy Casserole:

Step 1: Brown and Sauté: In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic. Break the meat into small crumbles and cook until the beef is browned and the onions are translucent. Drain the excess fat before proceeding.

Step 2: Mix the Base: Transfer the beef mixture into your slow cooker. Stir in the cream of mushroom soup, milk, kidney beans, diced tomatoes (with their juices), corn, and all the seasonings. Mix until well combined.

Step 3: Add the Potatoes: Add the sliced potatoes to the slow cooker. Toss them gently within the beef and bean mixture to ensure every slice is coated.

Tip: Try to slice your potatoes to about 1/8 or 1/4 inch thickness. If they are too thick, they may take longer than the meat to reach that perfect fork-tender consistency.

Step 4: Slow Cook: Cover and cook on Low for 6/7 hours or on High for 3/4 hours. Avoid opening the lid during the first few hours to keep the heat trapped for the potatoes.

Step 5: The Cheesy Finish: In the last 20 minutes of cooking, sprinkle the shredded cheese over the top. Replace the lid and let it melt into a gooey, golden layer.