Ingredients
Scale
For the Cowboy Casserole:
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 4 medium potatoes, sliced thin
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup cooked bacon crumbles (optional)
- Fresh parsley for garnish
Instructions
- Brown the Beef: In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Sauté Aromatics: Add onion and garlic to the skillet and cook for 2 minutes until fragrant. Season with salt, pepper, smoked paprika, and chili powder.
- Layer the Ingredients: Spray the slow cooker with non-stick spray. Layer half of the sliced potatoes at the bottom. Add half of the beef mixture, followed by half the beans, corn, and tomatoes. Repeat the layers.
- Prepare the Sauce: In a bowl, whisk together cream of mushroom soup, milk, and Worcestershire sauce. Pour evenly over the layers.
- Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender.
- Add Cheese & Finish: Sprinkle shredded cheddar cheese on top during the last 30 minutes of cooking. Cover and let it melt.
- Garnish & Serve: Sprinkle with bacon crumbles and fresh parsley before serving.
Notes
- Thinly slice potatoes for even cooking.
- Brown the beef first to enhance flavor.
- Use fresh garlic & onions for depth of taste.
- Add veggies like bell peppers or mushrooms for extra nutrients.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Reheat in the oven at 350°F (175°C) for 15 minutes or microwave for 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (LOW) or 3-4 hours (HIGH)