Slow Cooker Cowboy Casserole
Ingredients
- 1 poundground beef
- 1medium onion (chopped)
- 3 clovesgarlic (minced)
- 1can (10.75 oz condensed cream of mushroom soup)
- 1/2 cupmilk
- 1can (15 oz kidney beans, drained and rinsed)
- 1can (14.5 oz diced tomatoes with green chilies)
- 1 cupfrozen corn
- 1 teaspoonchili powder
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
- 4 cupssliced potatoes (about 1.5 pounds)
- 1 cupshredded cheese (cheddar or your preference)
Instructions
- 1
In a skillet over medium heat, combine 1 pound of ground beef, 1 medium chopped onion, and 3 minced garlic cloves. Cook until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess fat and set aside.
- 2
Transfer the cooked beef mixture to your slow cooker. Add in 1 can (10.75 oz) condensed cream of mushroom soup, 1/2 cup milk, 1 can (15 oz) drained and rinsed kidney beans, 1 can (14.5 oz) diced tomatoes with green chilies, 1 cup frozen corn, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir everything together until well combined.
- 3
Next, add 4 cups of sliced potatoes to the slow cooker, ensuring they are well coated with the beef and bean mixture.
- 4
Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, depending on your schedule.
- 5
In the last 20 minutes of cooking, sprinkle 1 cup shredded cheese on top of the casserole. Cover again and allow the cheese to melt before serving, which adds a delightful richness to the dish.