Cowboy Casserole
This hearty Cowboy Casserole blends ground beef, beans, and Yukon Gold potatoes for a comforting meal that is both filling and flavorful, perfect for sharing with family and friends.
Ingredients
Main Ingredients
- 1 pound lean ground beef Use quality lean ground beef for less grease.
- 1 cup finely diced sweet yellow onions Adds aromatic sweetness.
- 1 tablespoon minced garlic Add fresh herbs for an extra kick if desired.
- 1 can dark red kidney beans (16-ounce) Can be replaced with black beans.
- 1 can petite diced tomatoes with juice (14.5-ounce) Fresh tomatoes can be used instead.
- 1 can diced tomatoes with fire-roasted hatch chilies (10-ounce) Jalapeños can be added for extra spice.
- 1 cup frozen corn Frozen corn is convenient.
- 1 teaspoon kosher salt Adjust to taste.
- ½ teaspoon freshly cracked black pepper Adjust to taste.
- ¼ teaspoon chipotle powder Adds depth of flavor.
- 1½ pounds Yukon Gold potatoes Slice thin for even cooking.
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded Mix in pepper jack for a spicy twist if desired.
Instructions
Preparation
- Lightly spray your slow cooker with nonstick cooking spray.
- In a skillet over medium-high heat, sauté the ground beef along with the diced onions and minced garlic until the beef is browned (about 5-7 minutes). Drain any excess grease.
- Transfer the beef mixture into the slow cooker and add kidney beans, diced tomatoes, hatch chilies, corn, salt, pepper, and chipotle powder. Stir until combined.
- Layer the potato slices on top of the mixture and sprinkle any remaining beef mixture on top.
Cooking
- Cover and let cook on high for 5 hours or low for 7 hours until potatoes are tender.
- About 10-15 minutes before serving, sprinkle cheese over the casserole and let it melt.
Serving
- Serve hot, garnished with fresh cilantro or green onions.
Notes
The casserole can be stored in an airtight container in the fridge for up to 4 days. To freeze, let it cool and wrap tightly before freezing for up to 3 months.