Description
This Slow Cooker Cowboy Casserole is a hearty and comforting one-pot meal featuring ground beef, potatoes, kidney beans, corn, and tomatoes, infused with smoky chili and paprika spices. Perfect for busy days, it slow cooks to tender perfection and finishes with melted cheddar cheese for a rich, flavorful finish. Serve with sour cream for an extra creamy touch.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups potatoes, diced
- 1 cup frozen corn
Canned Goods and Liquids
- 1 15-ounce can kidney beans, drained
- 1 15-ounce can diced tomatoes with juices
- 1 cup beef broth
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dairy
- 2 cups shredded cheddar cheese
- Sour cream for serving (optional)
Instructions
- Cook the ground beef mixture: In a large skillet over medium heat, cook the ground beef until fully browned. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds. Drain the excess grease from the skillet.
- Combine ingredients in slow cooker: Transfer the cooked beef mixture to the slow cooker. Add the diced potatoes, drained kidney beans, diced tomatoes with juices, frozen corn, and beef broth.
- Season the casserole: Sprinkle the chili powder, paprika, salt, and black pepper over the mixture. Stir thoroughly to evenly distribute the seasonings.
- Slow cook the casserole: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork tender and all flavors have melded.
- Add cheese and finish cooking: Sprinkle the shredded cheddar cheese evenly over the top. Cover and cook for another 10 to 15 minutes until the cheese is melted and bubbly.
- Serve: Serve the cowboy casserole hot, optionally topped with sour cream for added creaminess and flavor.
Notes
- For a spicier kick, add a pinch of cayenne pepper or diced jalapeños along with the chili powder.
- If you prefer softer beans, use canned beans that have been gently heated before adding to the slow cooker.
- This recipe can be prepared in advance by browning the beef and chopping vegetables the night before.
- Feel free to swap cheddar cheese for pepper jack or Monterey Jack for a different flavor profile.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
