Slow Cooker Western-Style Casserole
This Slow Cooker Cowboy Casserole is a hearty, comforting dish packed with bold, Southwestern-inspired flavor. It’s like a cross between a rich chili and a creamy potato casserole. As the potatoes cook slowly in the seasoned beef and bean mixture, they soak up all the savory juices from the green chilies and cream of mushroom soup, becoming tender and full of flavor.
Slow Cooker Cowboy Casserole
Ingredients
- 1 lb ground beef
- 4 cups sliced potatoes (about 1½ lbs)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14½ oz) can diced tomatoes with green chilies
- 1 (10¾ oz) can condensed cream of mushroom soup
- 1 cup shredded cheese (Cheddar or preferred variety)
- 1 cup frozen corn
- ½ cup milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Cook the Beef
In a skillet over medium heat, brown the ground beef with the chopped onion and minced garlic. Break it apart as it cooks until fully browned and the onions are softened. Drain off any excess fat.
Step 2: Mix the Base
Transfer the cooked beef mixture into the slow cooker. Add the cream of mushroom soup, milk, kidney beans, diced tomatoes (with juices), corn, and seasonings. Stir well to combine everything evenly.
Step 3: Add the Potatoes
Stir in the sliced potatoes, making sure they are well coated in the mixture.
Tip: Cut the potatoes into thin slices (about 1/8 to 1/4 inch) so they cook evenly and become tender.
Step 4: Slow Cook
Cover and cook on Low for 6–7 hours or on High for 3–4 hours. Avoid opening the lid during the first few hours to keep the heat steady.
Step 5: Finish with Cheese
About 20 minutes before serving, sprinkle the shredded cheese over the top. Cover again and allow it to melt into a creamy, gooey layer.
