Crockpot Cowboy Casserole
A comforting, hearty casserole made with lean ground beef, potatoes, beans, and a creamy sauce, perfect for busy weeknights.
Ingredients
Meat and Aromatics
- 1 Tbsp. olive oil
- 1 lb. 90/10 lean ground beef
- 1/2 tsp. kosher salt
- 1 medium-size yellow onion, chopped
- 3 medium garlic cloves, finely chopped
- 1 oz. envelope taco seasoning mix
Vegetables and Base
- 12 oz. baby red potatoes, scrubbed and chopped
- 1 15.5-oz. can dark kidney beans, rinsed and drained
- 1 14.75-oz. can fire-roasted corn, drained
- 1 14.5-oz. can fire-roasted diced tomatoes, drained
- 1 10.5-oz. can condensed cream of chicken soup
- 1 4-oz. can mild or hot diced green chiles, undrained
Toppings
- 2 oz. Cheddar-Jack cheese, shredded
- Sour cream For serving
- Fresh cilantro leaves For serving
Instructions
Preparation
- Begin by heating olive oil in a skillet over medium heat. Add the ground beef and kosher salt, breaking it apart as it cooks until browned. Transfer to the slow cooker.
- In the same skillet, add chopped yellow onion and garlic. Sauté until softened and fragrant. Add to the slow cooker along with the browned beef.
- Sprinkle taco seasoning mix over the beef-onion-garlic combination and stir to combine.
- Chop baby red potatoes into bite-sized pieces and add to the slow cooker.
- Stir in kidney beans, fire-roasted corn, fire-roasted diced tomatoes, cream of chicken soup, and diced green chiles.
Cooking
- Mix all ingredients in the slow cooker, cover, and cook on low for 8 hours or until potatoes are tender.
- Near the end of cooking, add Cheddar-Jack cheese over the top and allow it to melt.
- Serve in bowls topped with a dollop of sour cream and fresh cilantro.
Notes
Leftovers can be stored in the fridge for up to four days. Reheat in the microwave or oven, adding water if too thick.