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Slow cooker cowboy casserole cooked in a black crockpot, filled with tender potatoes, seasoned ground beef, beans, corn, tomatoes, and melted cheddar cheese, topped with chopped parsley.

Slow Cooker Cowboy Casserole

Emily Wilson
This slow cooker cowboy casserole is a hearty one pot dinner made with ground beef, tender potatoes, beans, corn, tomatoes, and plenty of melted cheddar cheese. Everything cooks together in the crockpot with savory ranch seasoning for a cozy, scoopable casserole that tastes like a cross between cheesy potatoes and chili.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 bowls
Calories 520 kcal

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting board and knife
  • Mixing bowl
  • Measuring cups and spoons

Ingredients
  

Slow Cooker Cowboy Casserole

  • 1.5 pounds ground beef about 80 to 90 percent lean
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1.5 teaspoons kosher salt divided, plus more to taste
  • 0.75 teaspoon black pepper divided
  • 1 teaspoon paprika smoked or regular
  • 1 can diced tomatoes 14 to 15 ounces, undrained
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 1 can pinto beans 15 ounces, drained and rinsed (or black beans)
  • 1.5 cups frozen corn kernels or canned corn, drained
  • 1 packet ranch seasoning mix about 1 ounce, or 3 tablespoons homemade ranch seasoning
  • 0.5 cup beef broth or chicken broth
  • 2 pounds potatoes russet or Yukon gold, sliced about 1/4 inch thick
  • 2 cups shredded cheddar cheese preferably sharp
  • 2 tablespoons olive oil only if beef is very lean, or use canola oil
  • sliced green onions or chopped parsley optional garnish
  • sour cream optional for serving

Instructions
 

  • Step 1: Prepare the slow cooker. Lightly grease the inside of a 6 quart slow cooker with cooking spray or a little oil so the potatoes do not stick.
  • Step 2: Brown the beef and aromatics. Place a large skillet over medium to medium high heat. Add the ground beef and diced onion. If your beef is very lean, add the olive oil. Cook, breaking the meat into crumbles, until the beef is no longer pink and the onion is softened, about 6 to 8 minutes. Stir in the minced garlic, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the paprika. Cook for 1 minute more, then drain off excess fat and set the beef mixture aside.
  • Step 3: Combine vegetables and seasoning. In a large mixing bowl, stir together the diced tomatoes with their juice, kidney beans, pinto beans, frozen corn, ranch seasoning mix, broth, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until the ranch seasoning is evenly distributed.
  • Step 4: Layer the casserole. Spread half of the sliced potatoes in an even layer on the bottom of the slow cooker. Spoon half of the browned beef mixture over the potatoes. Pour half of the tomato and bean mixture over the beef, including some of the liquid. Repeat these layers with the remaining potatoes, beef, and tomato mixture. Gently press down with the back of a spoon so everything is nestled together and the potatoes are mostly covered by liquid.
  • Step 5: Cook. Cover the slow cooker. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are very tender when pierced with a fork. Try not to open the lid during cooking, since that adds extra time.
  • Step 6: Add the cheese. Once the potatoes are tender and the casserole is bubbling, sprinkle the shredded cheddar cheese evenly over the top. Cover again and cook on low for 10 to 15 minutes, just until the cheese is fully melted and glossy.
  • Step 7: Serve. Spoon the cowboy casserole into bowls, making sure to scoop from the bottom so every serving has potatoes, beef, beans, and cheesy topping. Garnish with sliced green onions or parsley and a dollop of sour cream if you like. Serve hot.

Notes

For the best texture, slice the potatoes evenly so they cook at the same rate. If the casserole looks a bit liquid when cooking is finished, turn off the slow cooker and let it stand uncovered for about 10 minutes, which allows the sauce to thicken. You can substitute ground turkey or chicken for the beef, but add a little extra oil and avoid overcooking so the meat stays tender.
Nutrition Facts:
• Calories: 520 
• Carbohydrates: 40 g 
• Protein: 33 g 
• Fat: 24 g 
• Saturated Fat: 11 g 
• Cholesterol: 95 mg 
• Sodium: 1180 mg 
• Potassium: 1350 mg 
• Fiber: 8 g 
• Sugar: 5 g 
• Vitamin A: 600 IU 
• Vitamin C: 28 mg 
• Calcium: 280 mg 
• Iron: 6 mg