Description
A hearty and comforting cowboy casserole made effortlessly in a slow cooker, perfect for a cozy meal.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs)
- 1 cup shredded cheese (cheddar or your favorite)
Instructions
- Gather all ingredients.
- Chop the vegetables uniformly for even cooking.
- Rinse and drain the beans.
- Brown the ground beef in a skillet, then drain excess fat.
- Layer sliced potatoes, ground beef, veggies, and beans in the slow cooker.
- Mix cream, milk, and spices, and pour over the layers.
- Cook on low for 6-8 hours.
- Sprinkle cheese on top, cover until melted.
Notes
Allow leftovers to cool before freezing. This dish is adaptable with various proteins and vegetables.