Crockpot Cowboy Casserole Dish

This Crockpot Cowboy Casserole is the ultimate comfort meal that makes dinner effortless and satisfying. It brings together hearty ground beef, tender potatoes, beans, and melted cheese in a slow-cooked one-pot dish that warms you from the inside out. Perfect for busy weeknights or lazy weekends, this casserole turns simple ingredients into a family favorite.

I first made this casserole on a chilly evening when I wanted comfort food with minimal fuss. Since then it has become a go-to meal my family asks for often.

Ingredients

• One pound of lean ground beef: offers a satisfying protein base while keeping the dish from feeling greasy
• One cup of finely diced sweet yellow onions: adds sweetness and creates a caramelized depth when browned
• One tablespoon of minced garlic: brings aromatic warmth that enhances every layer of flavor
• Sixteen ounces of undrained dark red kidney beans: provide texture and fiber balancing the richness
• Fourteen and a half ounces of petite diced tomatoes with juice: contribute acidity and moisture
• Ten ounces of diced tomatoes and fire roasted hatch chilies with juice: add a smoky and mildly spicy kick
• One cup of frozen corn: lends a touch of sweetness and color contrast
• One teaspoon of kosher salt: seasons boldly while a half teaspoon of fresh cracked black pepper gives subtle heat
• A quarter teaspoon of chipotle powder: introduces a gentle smoky spice that complements the chilies
• One and a half pounds of Yukon gold potatoes sliced thin: create a tender starchy layer that soaks up all the juices
• One and a quarter cups of freshly shredded Colby and Monterey Jack cheese: melt wonderfully for that creamy finish

Instructions

Lightly spray the crockpot with nonstick cooking spray to prevent sticking and make cleanup simple:

Brown the Ground Beef Mixture:

In a 10 inch nonstick skillet over medium-high heat, cook the ground beef, diced onions, and minced garlic. Stir occasionally until beef is no longer pink and onions are soft and translucent. This caramelization builds a deep savory foundation

Drain excess fat:

Drain excess fat from the skillet to avoid a greasy casserole, then transfer the meat mixture into the prepared crockpot

Combine the Remaining Ingredients:

Add the undrained kidney beans, petite diced tomatoes, fire roasted hatch chilies with their juices, frozen corn, kosher salt, fresh cracked black pepper, and chipotle powder into the crockpot. Stir gently to mix everything evenly

Prepare the Potato Layer:

Remove about one and a half cups of the meat and bean mixture from the crockpot and set aside. Layer or wedge the thinly sliced Yukon gold potatoes on top of the remaining mixture in the crockpot. Then sprinkle the reserved meat mixture over the potatoes to create layers that will cook together beautifully

Cook Low and Slow:

Cover the crockpot with the lid and cook on high for five hours or on low for seven hours. The slow cooking process tenderizes the potatoes and lets the flavors mingle fully

Add and Melt the Cheese:

Once the cooking time is up and just before serving, lift the lid and sprinkle the shredded Colby and Monterey Jack cheese evenly over the casserole. Replace the lid and allow the cheese to melt completely from the residual heat

Serve this dish steaming hot straight from the crockpot:

for a cozy and filling meal

My favorite part is the smoky layer of diced tomatoes with fire roasted hatch chilies. It adds a subtle complexity that gives this hearty meal a little southwestern flair. One time I made it for a family reunion and everyone went back for seconds and thirds

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or oven to keep the potatoes tender. You can also freeze portions in freezer-safe containers for up to three months. Let thaw overnight in the fridge before reheating to keep the texture intact

Ingredient Substitutions

Ground turkey or chicken can replace the beef for a lighter version without sacrificing flavor. If you are sensitive to spice, reduce or omit the chipotle powder and fire roasted chilies and add bell peppers for sweetness. Use canned black beans instead of kidney beans for a different texture and taste. Sweet potatoes or red potatoes can substitute Yukon gold for a sweeter or more rustic edge

Serving Suggestions

Serve this casserole with a crisp green salad or some steamed green beans to add a fresh crunch. A dollop of sour cream or a sprinkle of fresh chopped cilantro brightens the dish. Warm corn bread or a simple crusty baguette make excellent sides to soak up the flavorful juices

This casserole is a satisfying, flavorful dish that’s perfect for any occasion and keeps everyone coming back for more.

FAQs about Recipes

→ Can I prepare this casserole ahead of time?

Yes, you can brown the beef mixture and layer the ingredients in the crockpot the night before, then refrigerate. Cook as directed the following day.

→ What type of potatoes work best for layering?

Yukon gold potatoes are ideal due to their creamy texture and ability to hold shape without becoming mushy during slow cooking.

→ How spicy is this dish?

The chipotle powder and fire-roasted hatch chilies add a mild smoky heat that can be adjusted by reducing or omitting the chipotle.

→ Can I substitute the cheese used in this casserole?

Yes, Colby and Monterey Jack offer a creamy melt, but you can substitute with other good-melting cheeses like cheddar or mozzarella if preferred.

→ Is it possible to make this dish vegetarian?

To make a vegetarian version, replace ground beef with plant-based protein or extra beans and consider using vegetable broth.