Slow-cooker cowboy casserole is a hearty, flavor-packed dish layered with savory beef, tender potatoes, and bold Southwest flair. It’s a comfort classic that brings the whole table together.
Perfect for busy weeknights or weekend potlucks, this dish combines pantry staples with fresh ingredients for a satisfying one-pot meal. Let your slow cooker do the heavy lifting while the flavors mingle.
The Main Players in This Cowboy Casserole Round-Up
- Ground beef – The hearty base of this casserole, it adds bold flavor and satisfying protein to each bite.
- Red potatoes – Creamy and comforting, they soak up all the rich flavors while giving the dish a rustic texture.
- Kidney beans – Their meaty texture and mild earthiness help bulk up the casserole and give it that chili-inspired heartiness.
- Fire-roasted corn – Adds a touch of sweetness and smoky flavor that perfectly balances the savory elements.
- Diced tomatoes – Brings acidity and moisture, helping to meld the bold flavors of the casserole together.
- Cream of chicken soup – Gives the dish a creamy, velvety base that binds everything together in indulgent comfort.
- Taco seasoning – The secret weapon, infusing the whole casserole with Southwest spice and warmth.
- Cheddar-Jack cheese – Melts into gooey, golden goodness right at the finish for that must-have cheesy touch.
Wrangle It All Together – Making Slow-Cooker Cowboy Casserole
Start by browning the beef with salt, then stir in chopped onions, garlic, and taco seasoning until fragrant and golden.
Transfer the mixture into your slow cooker and fold in the potatoes, beans, corn, tomatoes, soup, and green chiles. Let it all cook low and slow until the potatoes are tender and everything smells amazing.
In the final stretch, sprinkle the shredded cheese over the top, cover again, and let it melt into bubbling perfection. Serve warm with a dollop of sour cream and fresh cilantro to tie it all together.
Roundup of Tips & Tasty Twists
For a spicier version, swap in hot green chiles or add a pinch of cayenne with the taco seasoning. Want it extra creamy? Stir in a spoonful of sour cream right before serving for a silky finish.
You can easily mix up the proteins—try ground turkey or spicy chorizo for a different take. Black beans or pinto beans also work well in place of kidney beans, depending on what’s in your pantry.
A dash of smoked paprika or chipotle powder can intensify the smoky warmth, especially if you’re using mild taco seasoning.
Keepin’ It Fresh – Storing & Reheating Tips
Store leftover cowboy casserole in an airtight container in the fridge for up to 4 days. The flavors only get better with time, making it a delicious next-day meal.
To freeze, portion into freezer-safe containers once cooled completely. Thaw overnight in the fridge and reheat on the stove or in the microwave, adding a splash of broth if needed to loosen things up.
Whether you’re serving a hungry crew or looking for a satisfying meal prep option, this cowboy casserole delivers hearty comfort every single time.
Slow-Cooker Cowboy Casserole
Ingredients
- 1 14.75-oz. can fire-roasted corn, drained
- 1 14.5-oz. can fire-roasted diced tomatoes, drained
- 1 lb. 90/10 lean ground beef
- 2 oz. Cheddar-Jack cheese shredded (approximately 1/2 cup)
- 1 medium-size 9-oz. yellow onion, chopped (about 2 cups)
- 12 oz. baby red potatoes scrubbed and chopped (around 2 cups)
- 1 Tbsp. olive oil
- 1 1-oz. packet taco seasoning mix
- 1 4-oz. can mild or hot diced green chiles, undrained
- 1 10.5-oz. can condensed cream of chicken soup
- 1/2 tsp. kosher salt
- 1 15.5-oz. can dark kidney beans, rinsed and drained
- 3 medium garlic cloves finely chopped (about 1 Tbsp.)
- Fresh cilantro leaves for garnish
- Sour cream for serving
Instructions
- Warm olive oil in a large skillet over medium-high heat. Add the ground beef and kosher salt; cook while breaking it into smaller pieces until thoroughly browned, about 6 minutes.
- Introduce the chopped onion, minced garlic, and taco seasoning to the pan; continue cooking, stirring frequently, until the onion becomes soft, roughly 3 minutes.
- Transfer this seasoned meat mixture into a 6-quart slow cooker. Mix in the chopped baby red potatoes, rinsed kidney beans, fire-roasted corn, fire-roasted diced tomatoes, condensed cream of chicken soup, and undrained green chiles. Spread the mixture into an even layer.
- Secure the lid and cook on HIGH for 3 to 4 hours, stirring now and then, until the potatoes are fully tender.
- Evenly scatter the shredded Cheddar-Jack cheese on top of the casserole. Cover once again and let cook for an additional 15 minutes, or until the cheese has melted.
- Serve hot, accompanied by sour cream and a sprinkle of fresh cilantro leaves.