Crockpot Cowboy Casserole (Printable Version)
Slow-cooked savory casserole with beef, beans, tomatoes, potatoes, and melted cheese for hearty meals.
# What You'll Need:
→ Meat and Aromatics
01 -
1 pound lean ground beef
02 -
1 cup finely diced sweet yellow onions
03 -
1 tablespoon minced garlic
→ Canned Goods
04 -
16 ounces undrained dark red kidney beans
05 -
14.5 ounces petite diced tomatoes with juice
06 -
10 ounces diced tomatoes with fire roasted hatch chilies and juice
→ Vegetables & Seasoning
07 -
1 cup frozen corn
08 -
1 teaspoon kosher salt
09 -
½ teaspoon freshly cracked black pepper
10 -
¼ teaspoon chipotle powder
→ Vegetables and Cheese
11 -
1½ pounds Yukon Gold potatoes, sliced about 1/8 inch thick
12 -
1¼ cups Colby and Monterey Jack cheese, freshly shredded
# Step-by-Step Guide:
01 -
Lightly coat the crockpot interior with nonstick cooking spray.
02 -
Heat a 10-inch nonstick skillet over medium-high heat. Cook ground beef, onions, and garlic until the beef is no longer pink, stirring occasionally.
03 -
Drain excess fat from the skillet and transfer the meat mixture to the prepared crockpot.
04 -
Add undrained kidney beans, petite diced tomatoes, diced tomatoes with chilies, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot. Stir thoroughly to combine.
05 -
Scoop out 1½ cups of the meat mixture and set aside for layering.
06 -
Arrange sliced Yukon Gold potatoes into the crockpot, embedding them into the meat mixture. Evenly distribute the reserved 1½ cups of meat mixture over the potatoes.
07 -
Cover and cook on high for 5 hours or low for 7 hours until potatoes are tender.
08 -
Remove the lid, sprinkle shredded Colby and Monterey Jack cheese evenly over the top, replace the lid, and cook until cheese is fully melted. Serve immediately while hot.
# Additional Notes:
01 -
Using nonstick spray prevents sticking and eases cleanup.
02 -
Slicing potatoes thinly ensures even cooking during slow cook.