Description
A delicious and easy-to-make slow cooker cowboy casserole filled with hearty potatoes, savory beef, and a medley of beans and vegetables.
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 (or heavy cream)
- 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 choice)
Instructions
- Gather all ingredients.
- Chop vegetables uniformly for even cooking.
- Rinse and drain canned beans to reduce salt.
- Brown ground beef in a skillet, then drain excess fat.
- Layer in slow cooker: potatoes, beef, vegetables, and beans.
- Mix cream, broth, and spices; pour over layers.
- Cook on low for 6-8 hours.
- Sprinkle shredded cheese; cover until melted.
Notes
Legumes can be substituted; ensure not to overcrowd the slow cooker.