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Slow Cooker Cowboy Casserole Recipe
Marigold Voss

Slow Cooker Cowboy Casserole Recipe

A hearty and comforting slow cooker cowboy casserole made with ground beef, potatoes, beans, corn, and melted cheese. This easy one-pot meal is perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Slow Cooking Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 People
Course: Casserole, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb Ground beef lean
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 3 cups Potatoes diced
  • 1 cup Corn kernels frozen or canned
  • 1 cup Black beans cooked, drained
  • 1 cup Cheddar cheese shredded
  • 1 can Cream of mushroom soup 10.5 oz
  • 1 tsp Chili powder adjust to taste
  • ½ tsp Paprika smoked preferred
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Slow cooker 5–6 quart
  • 1 Skillet For browning beef
  • 1 Wooden spoon For stirring
  • 1 Cutting board Prep
  • 1 Knife Sharp

Method
 

  1. Heat a skillet over medium heat and brown the ground beef.
  2. Add chopped onion and minced garlic and cook until softened.
  3. Drain excess fat and transfer beef mixture to the slow cooker.
  4. Add diced potatoes, corn, black beans, and cream of mushroom soup.
  5. Season with chili powder, paprika, salt, and black pepper.
  6. Stir all ingredients until well combined.
  7. Cover and cook on low for 6 hours or until potatoes are tender.
  8. Sprinkle shredded cheddar cheese over the casserole.
  9. Cover and cook for an additional 10 minutes until cheese melts.
  10. Garnish with fresh parsley and serve warm.

Video

Notes

  • Use ground turkey as a lighter alternative.
  • Add jalapeños for extra heat.
  • Leftovers store well in the refrigerator for up to 3 days.
  • This casserole can also be cooked on high for 3–4 hours.