Slow Cooker Cowboy Casserole (Printable Version)
A comforting one-pot dish with beef, potatoes, beans, and cheddar, cooked slowly to tender perfection.
# Everything You’ll Need:
→ Proteins
01 -
1 pound ground beef
→ Vegetables
02 -
1 small onion, diced
03 -
3 to 4 medium potatoes, peeled and cubed
04 -
2 tablespoons chopped fresh parsley
→ Canned Goods
05 -
1 can (425 grams) pinto beans, drained and rinsed
06 -
1 can (411 grams) diced tomatoes with juice
07 -
1 can (298 grams) cream of mushroom soup (optional)
→ Dairy
08 -
1 cup (113 grams) shredded cheddar cheese
→ Spices and Seasonings
09 -
½ teaspoon garlic powder
10 -
½ teaspoon paprika
11 -
1 teaspoon salt
12 -
½ teaspoon black pepper
# Steps to Cook:
01 -
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is thoroughly browned and the onion is softened. Drain excess fat.
02 -
Arrange the cubed potatoes evenly at the bottom of the slow cooker. Layer the cooked beef and onion mixture atop the potatoes. Add the drained pinto beans and diced tomatoes with their juice. If desired, add the cream of mushroom soup. Sprinkle garlic powder, paprika, salt, and black pepper evenly. Gently stir to combine ingredients carefully without breaking the potato pieces.
03 -
Cover and cook on LOW heat for 6 to 7 hours or on HIGH heat for 3 to 4 hours, until the potatoes are fork-tender and flavors meld.
04 -
Approximately 15 to 20 minutes before serving, sprinkle the shredded cheddar cheese over the casserole surface. Re-cover and allow the cheese to melt completely.
05 -
Garnish with chopped fresh parsley. Serve hot alongside crusty bread, cornbread, or a fresh green salad.
# Extra Suggestions:
01 -
For a spicier dish, add cayenne pepper or hot sauce. Substitute pinto beans with black or kidney beans. Sweet potatoes offer a subtle sweetness, and added frozen corn or green chilies enhance texture and flavor.