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Cowboy casserole, cooked in the slow cooker, and topped with cheese and sour cream
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Slow Cooker Cowboy Casserole

Prep Time20 minutes
Cook Time4 hours 15 minutes
Total Time4 hours 35 minutes
Servings: 6 servings
Calories: 368kcal

Equipment

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 Garlic cloves finely chopped (about 1 Tbsp.)
  • 1 can Dark kidney beans 15.5 oz, rinsed and drained
  • 1 can Sweet corn 14.75 oz, drained
  • 1 can Fire-roasted diced tomatoes 14.5 oz, drained
  • 1 can Condensed cream of mushroom soup 10.5 oz
  • 1 can Diced green chiles 4 oz, mild or hot, undrained
  • 1 envelope Taco seasoning mix 1 oz
  • 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.

Nutrition

Calories: 368kcal | Carbohydrates: 44g | Protein: 29g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 59mg | Sodium: 1287mg | Potassium: 916mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1120IU | Vitamin C: 26mg | Calcium: 126mg | Iron: 5mg