Slow Cooker Cowboy Casserole: Easy Crockpot Dinner
Slow Cooker Cowboy Casserole is a hearty crockpot meal with beef, potatoes, beans, corn, and cheese.Cook on HIGH for 2–4 hours or LOW for 4–6 hours until the potatoes are tender.Finish with sour cream, cheddar, and hot sauce for a creamy, cheesy casserole.
Ingredients
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion diced
- 1¼ teaspoons kosher salt divided
- 3 cloves garlic minced
- ½ cup low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon halal-certified Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1½ pounds Yukon Gold or red potatoes sliced ¼-inch thick
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can corn, drained, or 1½ cups frozen corn, thawed
- ¾ cup sour cream
- 1½ cups shredded sharp cheddar cheese divided
- 2 tablespoons Mexican-style hot sauce or to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, diced onion, and ¼ teaspoon kosher salt. Break the beef into crumbles and cook for 5–6 minutes, until no pink remains and the onion has softened.
- Add the minced garlic and cook for another minute, stirring until fragrant. Drain any excess fat from the skillet.
- In a medium bowl, whisk together the beef broth, tomato paste, halal-certified Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and remaining 1 teaspoon salt until smooth.
- Arrange the sliced potatoes across the bottom of a 6-quart slow cooker. Add the kidney beans and corn, followed by the browned beef and onion mixture.
- Pour the prepared sauce evenly over the ingredients. Stir gently so everything is distributed without breaking the potato slices.
- Cover and cook the Slow Cooker Cowboy Casserole on HIGH for 2–4 hours or LOW for 4–6 hours. The casserole is ready for the finishing ingredients when the potatoes are completely tender when pierced with a fork.
- In a small bowl, combine the sour cream, 1 cup shredded cheddar, and hot sauce. Stir until well blended.
- Gently fold the sour cream mixture into the casserole, taking care not to mash the tender potatoes.
- Sprinkle the remaining ½ cup cheddar over the top. Cover and cook on HIGH for another 5–10 minutes, or until the cheese has melted.
- Taste and adjust the salt, black pepper, and hot sauce as desired. Serve warm.
Notes
Ground beef works especially well in this recipe, but halal ground lamb can be substituted for a slightly richer flavor.
Frozen corn can replace canned corn; thaw and drain it before adding it to the slow cooker.
Monterey Jack or a mild cheddar can replace sharp cheddar if you prefer a gentler cheese flavor.
Serve this cowboy casserole with ground beef with a crisp green salad, steamed vegetables, or warm bread for an even more substantial meal.