Slow Cooker Cowboy Casserole
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.