Slow Cooker Cowboy Casserole
This Slow Cooker Cowboy Casserole combines the robust flavors of ground beef, corn, and chipotle powder for a hearty and comforting dish perfect for chilly evenings.
Ingredients
Meat and Beans
- 1 pound Lean Ground Beef You can substitute ground turkey or plant-based meat.
- 1 can (16-ounce) Dark Red Kidney Beans Rich in fiber and protein.
Vegetables
- 1 cup Sweet Yellow Onions, finely diced Adds sweetness.
- 1 tablespoon Minced Garlic Elevates the dish.
- 1 can (14.5-ounce) Diced Tomatoes, with juice Use petite diced tomatoes.
- 1 can (10-ounce) Fire-Roasted Hatch Chilies, tomatoes Adds a smoky kick.
- 1 cup Frozen Corn Can replace with fresh corn.
- 1.5 pound Yukon Gold Potatoes, thinly sliced Leave skins on for extra nutrients.
Spices and Seasonings
- 1 teaspoon Kosher Salt For seasoning.
- 0.5 teaspoon Freshly Cracked Black Pepper For seasoning.
- 0.25 teaspoon Chipotle Powder Adjust according to spice tolerance.
Cheese
- 1.25 cups Colby and Monterey Jack Cheese, shredded For topping.
Instructions
Preparation
- Lightly spray your slow cooker with nonstick cooking spray.
- In a skillet over medium-high heat, sauté the ground beef, diced onions, and minced garlic until browned, about 5–7 minutes. Drain excess grease.
- Transfer the beef mixture to the slow cooker and add kidney beans, diced tomatoes, hatch chilies, frozen corn, salt, pepper, and chipotle powder. Stir until well combined.
- Layer the thin slices of Yukon Gold potatoes on top and sprinkle any remaining beef mixture over the potatoes.
Cooking
- Cover the slow cooker and set it to high for 5 hours or low for 7 hours.
- About 10–15 minutes before serving, add shredded cheese on top to melt.
Serving
- Serve hot, garnished with fresh cilantro or green onions.
Notes
For extra flavor, toast chipotle and garlic in the skillet before adding the beef. Consider serving with sour cream or avocado slices. Leftovers can be stored in an airtight container in the fridge for up to 4 days.