Slow-Cooker Cowboy Casserole
This slow-cooked cowboy casserole delivers a rich, savory blend of flavors, combining tender vegetables, seasoned meat, and melted cheese into a rustic, hearty dish that's perfect for feeding a crowd.
Prep Time 35 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 35 minutes mins
Course Main Course
Cuisine American
- 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
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.