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Slow Cooker Cowboy Casserole

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This Slow Cooker Cowboy Casserole is a hearty, comforting dinner made with lean ground beef, tender Yukon Gold potatoes, kidney beans, sweet corn, and tomatoes with green chilies. Seasoned with garlic, black pepper, and a hint of smoky chipotle, it slowly cooks into a flavorful one-pot meal and finishes with a generous layer of melted Colby Jack cheese. It’s an easy family-friendly dinner for busy weeknights.

Ingredients

For the Cowboy Casserole

  • 1 pound lean ground beef
  • 1 cup finely diced sweet yellow onions
  • 1 tablespoon minced garlic
  • 1 (16-ounce) can dark red kidney beans, undrained
  • 1 (14.5-ounce) can petite diced tomatoes, with juice
  • 1 (10-ounce) can diced tomatoes with fire-roasted Hatch chilies, with juice
  • 1 cup frozen corn
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon chipotle powder
  • 1 1/2 pounds Yukon Gold potatoes, sliced about 1/8 inch thick
  • 1 1/4 cups freshly shredded Colby and Monterey Jack cheese

Instructions

  1. Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6–8 minutes, breaking the beef into small crumbles, until the beef is browned and the onion begins to soften. Drain excess grease if necessary.
  2. Add the garlic. Stir in the minced garlic and cook for about 30 seconds, until fragrant. Turn off the heat.
  3. Season the mixture. Stir the kosher salt, black pepper, and chipotle powder into the beef mixture.
  4. Layer the ingredients. Lightly grease the slow cooker if desired. Arrange a layer of sliced potatoes on the bottom. Add some of the beef mixture, kidney beans, diced tomatoes, tomatoes with Hatch chilies, and frozen corn. Repeat the layers as needed, finishing with the remaining tomato mixture. Pour in all the juices from the cans.
  5. Slow cook. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender when pierced with a fork and the beef reaches an internal temperature of 160°F (71°C). Cooking time may vary depending on your slow cooker and the thickness of the potato slices.
  6. Add the cheese. Sprinkle the shredded Colby and Monterey Jack cheese evenly over the casserole. Cover and cook for another 10–15 minutes, until the cheese is melted.
  7. Serve. Spoon the hot cowboy casserole into bowls and serve immediately.

Notes

  • Slice the potatoes evenly: Aim for slices about 1/8 inch thick so they cook evenly in the slow cooker.
  • Brown the beef first: This improves the flavor and allows you to drain excess grease before adding the beef to the casserole.
  • Adjust the heat: Chipotle powder and fire-roasted chilies add a smoky kick. Reduce the chipotle powder for a milder dish.
  • Keep the liquid: Add the canned beans and tomatoes with their juices, as listed, to help the potatoes cook and keep the casserole moist.
  • Cheese tip: Freshly shredded cheese usually melts more smoothly than pre-shredded cheese.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat thoroughly before serving.
  • Freezing: Freeze cooled portions in airtight, freezer-safe containers for up to 2–3 months. The potatoes may soften slightly after thawing.

Find it online: https://ayoubrecipe.com/slow-cooker-cowboy-casserole/