Why You’ll Love This Recipe
Slow Cooker Cowboy Casserole is a hearty, comforting dish packed with ground beef, beans, potatoes, and corn, all slow-cooked in a savory tomato-based sauce. It’s a one-pot meal that’s perfect for busy days, offering a warm and filling dinner with minimal prep. The rich flavors and satisfying textures make it a family favorite that’s both budget-friendly and delicious.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
ground beefoniongarlicrusset potatoes (diced)kidney beans (drained and rinsed)canned corn (drained)diced tomatoes with juicetomato saucetomato pastesaltblack pepperpaprikaonion powdergarlic powderdried oregano shredded cheddar cheese (optional)
directions
Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess grease.
Add chopped onion and minced garlic to the skillet and sauté until soft.
Transfer the beef mixture to the slow cooker.
Add diced potatoes, kidney beans, corn, diced tomatoes with juice, tomato sauce, and tomato paste.
Season with salt, pepper, paprika, onion powder, garlic powder, and oregano.
Stir well to combine all ingredients evenly.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are tender.
Sprinkle shredded cheddar cheese on top in the last 15 minutes of cooking, if desired.
Serve hot and enjoy!
Servings and timing
This recipe serves 6-8 people.Preparation time: 15 minutesCooking time: 6-7 hours on low or 3-4 hours on highTotal time: 6.5 to 7.5 hours
Variations
Use ground turkey or sausage instead of beef for a different flavor.
Add chopped bell peppers or jalapeños for extra color and spice.
Top with sour cream or green onions before serving.
Stir in cooked pasta or rice to stretch the dish even further.
Use pinto or black beans instead of kidney beans.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop until heated through.For longer storage, freeze portions for up to 2 months and thaw before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble it the night before and store it in the fridge. Just place it in the slow cooker when ready.
Can I cook it on the stovetop instead?
Yes, simmer everything in a large pot on low heat for about 1-2 hours, stirring occasionally.
Do I need to brown the beef first?
Yes, browning enhances flavor and removes excess fat.
Can I skip the cheese?
Absolutely, the cheese is optional.
Is this recipe spicy?
Not inherently, but you can add chili powder or hot sauce to increase heat.
Can I use canned potatoes?
Yes, but add them in the last hour of cooking since they’re already soft.
Can I double the recipe?
Yes, if your slow cooker is large enough.
What kind of potatoes work best?
Russet potatoes hold up well, but Yukon golds are a good alternative.
Can I make this vegetarian?
Yes, omit the beef and add more beans or plant-based crumbles.
Is this kid-friendly?
Very much so! The mild flavors and cheesy topping are a hit with kids.
Conclusion
Slow Cooker Cowboy Casserole is the ultimate comfort food that’s easy to make, full of flavor, and sure to satisfy a hungry crowd. Its simple ingredients and set-it-and-forget-it method make it a reliable choice for busy weeknights or lazy weekends. Try it once, and it just might become a staple in your meal rotation.
Print
Slow Cooker Cowboy Casserole
- Prep Time: 10 minutes
- Cook Time: 4.5 hours
- Total Time: 4 hours 40 minutes
- Yield: 6–8 servings
- Category: Main Dish, Casserole
- Method: Slow‑cooking, browning
- Cuisine: American, Tex‑Mex
Description
Hearty slow‑cooker casserole combining beef, beans, corn, and spices—topped with cheese and crispy chips for a comforting one‑pot cowboy‑style meal.
Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup crushed tortilla chips or Fritos for topping
- 2 tablespoons chopped fresh cilantro (optional garnish)
Instructions
- In a skillet over medium heat, brown the ground beef with diced onion until meat is no longer pink, about 5–7 minutes. Add garlic and cook another minute; drain excess fat.
- Transfer beef mixture to a 6‑quart slow cooker.
- Add black beans, pinto beans, corn, diced tomatoes with chilies, tomato sauce, beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until flavors meld and casserole is hot through.
- About 15 minutes before serving, stir in 1 cup shredded cheddar cheese. Cover and let it melt.
- Serve in bowls or scoop onto plates. Sprinkle with extra cheddar cheese, crushed tortilla chips (or Fritos), and chopped cilantro if desired.
Notes
- Make it vegetarian: swap beef for plant‑based crumbles or extra beans.
- For extra heat, add a diced jalapeño or a pinch of cayenne powder.
- Leftovers keep well—store refrigerated up to 4 days or freeze in portions.
- Top with sour cream, avocado slices, or pickled jalapeños for variety.
- Use gluten‑free chips/broth to make it gluten‑free.