Cowboy Casserole
A comforting and hearty slow cooker casserole filled with seasoned beef, potatoes, and colorful vegetables, perfect for cozy evenings.
Ingredients
Main Ingredients
- 1 pound lean ground beef Can substitute with ground turkey or a plant-based alternative.
- 1 cup finely diced sweet yellow onions Diced finely for melting into the casserole.
- 1 tablespoon minced garlic Enhances flavor.
- 1 can dark red kidney beans, undrained (16 ounces) Substitute with black beans if preferred.
- 1 can petite diced tomatoes with juice (14.5 ounces)
- 1 can diced tomatoes with fire-roasted hatch chilies (10 ounces) Roasted red peppers can be used as an alternative.
- 1 cup frozen corn Fresh corn can also be used.
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon chipotle powder Adds smokiness and heat.
- 1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick These soak up the flavors.
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded Can substitute with preferred cheese blend.
Instructions
Preparation
- Lightly spray your slow cooker with nonstick cooking spray.
- In a skillet over medium-high heat, sauté the ground beef with the diced onions and minced garlic until browned, about 5-7 minutes. Drain excess grease.
- Transfer the beef mixture to the slow cooker. Add kidney beans, petite diced tomatoes, hatch chilies, frozen corn, salt, pepper, and chipotle powder. Stir until well mixed.
- Layer potato slices on top of the mixture. Sprinkle remaining beef mixture over the potatoes.
Cooking
- Cover and 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, optionally garnished with fresh cilantro or green onions.
Notes
This casserole keeps well in the fridge for 3-4 days. Freezing for up to 3 months is also possible. Consider topping with sour cream or hot sauce before serving.