Description
Slow Cooker Cowboy Casserole is the ultimate comfort food, packed with hearty ingredients that will satisfy even the hungriest of appetites. Combining savory ground beef, creamy beans, cheese, and potatoes, this dish is easy to prepare, requires minimal effort, and is perfect for busy nights when you need a warm, filling meal. The slow cooker does all the work, transforming simple ingredients into a flavorful and comforting casserole that everyone will love. Whether you’re feeding a large family or meal prepping for the week, Slow Cooker Cowboy Casserole is a crowd-pleaser that is sure to become a staple in your recipe collection.
Ingredients
Scale
For the Slow Cooker Cowboy Casserole, you’ll need the following ingredients:
- 1 lb ground beef (or ground turkey)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 bag (30 oz) frozen hash browns
- 1 can (12 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for browning the beef)
Instructions
Prepare the Ground Beef:
- Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add the ground beef (or turkey), breaking it apart with a spoon. Cook until browned and fully cooked, about 6-8 minutes. Drain any excess fat and set the meat aside.
- Cook the Aromatics: In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant. This step brings out the natural sweetness of the onions and the depth of flavor in the garlic.
Assemble the Casserole:
- Combine Ingredients in the Slow Cooker: Add the browned beef, sautéed onions and garlic, diced tomatoes with green chilies, black beans, kidney beans, frozen hash browns, cream of mushroom soup, chili powder, cumin, paprika, salt, and black pepper to the slow cooker. Stir to combine everything evenly.
- Top with Cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the casserole.
Cook the Casserole:
- Slow Cook: Cover the slow cooker and cook on low for 6 hours or on high for 3 hours. The casserole is ready when the hash browns are tender, the flavors have melded together, and the cheese is fully melted.
- Serve: Once the casserole is cooked, give it a gentle stir and serve hot. Garnish with fresh herbs like cilantro or green onions if desired for a burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 6 hours, 3 hours
- Category: dinner
Nutrition
- Calories: 450-500 kcal
- Fat: 20g
- Carbohydrates: 45g
- Protein: 30g