Slow Cooker Cowboy Casserole
Hearty, cheesy, and full of Tex-Mex flavor, this Slow Cooker Cowboy Casserole is the kind of stick-to-your-ribs dinner that keeps everyone coming back for seconds. Packed with seasoned beef, beans, potatoes, corn, and plenty of melty cheese, it’s a true comfort food classic made even easier in the slow cooker.
Whether you’re feeding a hungry family, meal prepping for busy weeknights, or just craving something cozy and filling, this cowboy casserole hits the spot. Serve it with Cheddar Jalapeno Cornbread for a tasty dinner.
Why You’ll Love This Recipe
- Family-approved comfort food – Warm, cheesy, and full of flavor.
- Easy prep – Quick stovetop browning, then let the slow cooker do the rest.
- Hearty & filling – Protein, carbs, and veggies all in one pot.
- Customizable – Spice it up with hot chiles or keep it mild for the kids. And top how you want.
Ingredients You’ll Need
- Ground beef – Lean beef keeps it hearty without being greasy.
- Onion & garlic – Aromatic flavor builders.
- Taco seasoning – A Tex-Mex kick that ties everything together.
- Potatoes – Baby red potatoes add a hearty base.
- Kidney beans – For extra protein and texture.
- Fire-roasted corn & tomatoes – Smoky-sweet flavor that elevates the casserole.
- Cream of mushroom soup – Makes it creamy and comforting.
- Diced green chiles – Mild or hot, depending on your taste.
- Cheddar-Jack cheese – Melty, gooey, and irresistible.
- Sour cream & cilantro – The perfect fresh and tangy finish.
How to Make Cowboy Casserole in the Slow Cooker
- Prep the potatoes – Microwave potatoes in a bowl of water for about 8 minutes to start softening. Drain.
- Cook the beef – In a skillet, heat olive oil and brown the beef with salt. Add onions, garlic, and taco seasoning, cooking until onions are softened.
- Layer in the slow cooker – Transfer beef mixture to a 6-qt. slow cooker. Stir in potatoes, beans, corn, tomatoes, mushroom soup, and green chiles. Press into an even layer.
- Slow cook – Cover and cook on HIGH for 3–4 hours, stirring occasionally, until potatoes are tender.
- Add the cheese – Sprinkle shredded cheese on top. Cover and cook about 15 minutes more until melted.
- Serve – Top with sour cream and fresh cilantro before serving.
Tips for the Best Cowboy Casserole
- Microwaving potatoes first ensures they cook evenly and don’t stay too firm. Or, cut them smaller so they cook faster.
- Want more spice? Use hot green chiles or add a dash of cayenne to the beef.
- Make it ahead: Assemble everything in the slow cooker insert (except cheese) the night before, refrigerate, then cook the next day. Or start it at night, the longer it cooks, the more the flavors meld.
- Swap the beans: Pinto or black beans also work great.
What to Serve With Cowboy Casserole
This casserole is hearty enough on its own, but you can add:
- A crisp side salad
- Warm tortillas or cornbread
- Extra salsa or guacamole on the side
Storing & Reheating
- Fridge: Store leftovers in an airtight container up to 3 days.
- Freezer: Freeze cooled casserole (without toppings) up to 2 months. Thaw overnight before reheating.
- Reheat: Microwave in single portions or warm gently on the stovetop.
This Slow Cooker Cowboy Casserole is everything comfort food should be—flavorful, filling, and fuss-free. Perfect for busy nights or when you need a cozy, satisfying dinner that feeds the whole crew.
Ingredients
- 1 lb. lean ground beef browned
- 12 oz. baby potatoes scrubbed and chopped (about 8 medium [1 1/2 oz. each]) (2 cups chopped)
- 1 medium-size 9-oz. yellow onion, chopped (about 2 cups)
- 3 medium garlic cloves finely chopped (about 1 Tbsp.)
- 1 15.5-oz. can dark kidney beans, rinsed and drained
- 1 14.75-oz. can sweet corn, drained
- 1 14.5-oz. can fire-roasted diced tomatoes, drained
- 1 10.5-oz. can condensed cream of mushroom soup
- 1 4-oz. can mild or hot diced green chiles, undrained
- 1 1-oz. envelope taco seasoning mix
- 1/2 tsp. kosher salt
- ½ cup Cheddar-Jack cheese shredded
- Sour cream
- Fresh cilantro leaves
- More cheese
Instructions
- Brown ground beef in a skillet over medium high heat, until cooked through.
- Transfer beef mixture to a 6-qt. slow cooker
- Stir in potatoes, onions, kidney beans, corn, diced tomatoes, cream of mushroom soup, and diced chiles.
- Stir in taco seasoning, salt, and minced garlic
- Cover and cook on HIGH, stirring occasionally, until potatoes are tender, 4 to 6 hours. (note: every slow cooker is different, so check potatoes for doneness before adding cheese, and cook longer if needed)
- Sprinkle cheese evenly on top; cover and cook on HIGH until cheese is melted, about 15 additional minutes.
- Serve with sour cream and cilantro.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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