Easy Slow Cooker Cowboy Casserole (Printer-Friendly Version)
# What You'll Need:
→ Meat and Vegetables
01 -
1 pound ground beef
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
4 cups sliced potatoes (about 1.5 pounds)
05 -
1 cup frozen corn
→ Sauce and Beans
06 -
1 can (10.75 oz) condensed cream of mushroom soup
07 -
½ cup milk
08 -
1 can (15 oz) kidney beans, drained and rinsed
09 -
1 can (14.5 oz) diced tomatoes with green chilies
→ Seasonings and Toppings
10 -
1 teaspoon chili powder
11 -
½ teaspoon salt
12 -
¼ teaspoon black pepper
13 -
1 cup shredded cheese
# Let's Cook!:
01 -
Cook ground beef with onion and garlic in skillet over medium heat until meat is browned and onions are soft. Drain excess fat.
02 -
Transfer beef mixture to slow cooker. Add cream of mushroom soup, milk, kidney beans, tomatoes, corn, chili powder, salt, and pepper. Stir to combine.
03 -
Add sliced potatoes, ensuring they're well coated with the beef and bean mixture.
04 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
05 -
Sprinkle cheese on top during last 20 minutes of cooking. Let melt before serving.
# Cook's Notes:
01 -
Can be prepped night before
02 -
Different cream soups can be substituted
03 -
Additional vegetables can be added