Crockpot Cowboy Casserole Recipe
This Crockpot Cowboy Casserole is a hearty, comforting one-pot meal combining savory ground beef, smoky tomatoes, kidney beans, sweet corn, and tender Yukon Gold potatoes, all topped with a melty cheese blend. Slow-cooked to perfection in a crockpot, this dish is perfect for busy days when you want a flavorful and satisfying meal with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
- 1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick
- 1 cup frozen corn
Beans and Tomatoes
- 16 ounce un-drained dark red kidney beans
- 14.5 ounce petite diced tomatoes with juice
- 10 ounce diced tomatoes and fire roasted hatch chilies with juice
Seasonings
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon chipotle powder
Cheese
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded
Instructions
- Prepare the Ingredients: Begin by slicing the Yukon Gold potatoes into approximately ⅛ inch thick slices. Dice the sweet yellow onions finely and mince the garlic. Drain the kidney beans but keep them un-rinsed to retain flavor. Gather the diced tomatoes, fire roasted hatch chilies with juice, and frozen corn ready for layering.
- Brown the Ground Beef: In a skillet over medium heat, cook the lean ground beef along with the diced onions and minced garlic until the beef is fully browned and the onions are translucent. Drain any excess fat to keep the dish lean and flavorful.
- Layer Ingredients in Crockpot: In your crockpot, begin layering the sliced Yukon Gold potatoes at the bottom, followed by the browned ground beef mixture. Then add the kidney beans, petite diced tomatoes with their juice, and the diced tomatoes with fire roasted hatch chilies. Top with frozen corn. Season evenly with kosher salt, fresh cracked black pepper, and chipotle powder.
- Cook the Casserole: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow cooking will allow the potatoes to become tender and the flavors to meld beautifully.
- Add Cheese and Finish Cooking: About 20 minutes before serving, sprinkle the freshly shredded Colby and Monterey Jack cheese evenly over the casserole. Cover and allow the cheese to melt completely, creating a deliciously creamy and cheesy topping.
- Serve and Enjoy: Once the cheese is melted and the casserole is hot, serve immediately. This dish pairs well with fresh bread or a green salad for a complete meal.
Notes
- For a spicier kick, add more chipotle powder or a dash of cayenne pepper.
- If you prefer a thicker casserole base, reduce the amount of tomato juice by draining some before adding.
- You can substitute Yukon Gold potatoes with red potatoes or baby potatoes if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- For a vegetarian option, omit the ground beef and add extra beans or textured vegetable protein.
Keywords: Crockpot cowboy casserole, slow cooker casserole, hearty beef casserole, Yukon Gold potatoes, kidney beans casserole, easy crockpot dinner
Find it online: https://busyrecipe.com/crockpot-cowboy-casserole-recipe/