Description
A hearty and comforting cowboy casserole, packed with protein, vibrant flavors, and perfect for busy weeknights.
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 preference)
Instructions
- Chop all vegetables uniformly for even cooking.
- Rinse and drain canned kidney beans to remove excess sodium.
- In a skillet, brown the ground beef over medium heat and drain excess fat.
- Layer the ingredients in the slow cooker starting with sliced potatoes.
- Add the browned beef, chopped onion, garlic, beans, corn, and diced tomatoes (with juice).
- In a bowl, mix cream of mushroom soup, milk, chili powder, salt, and pepper. Pour this mixture over the layers in the slow cooker.
- Cook on low for 6-8 hours.
- About 15 minutes before serving, sprinkle shredded cheese on top, cover, and let it melt.
Notes
Feel free to swap proteins and veggies based on your family’s preferences. For extra flavor, consider adding Worcestershire sauce or hot sauce while browning the beef.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American