Slow Cooker Cowboy Casserole
This Slow Cooker Cowboy Casserole is a down-home dish with unbeatable flavor and texture, perfect for when you need something filling, easy, and deeply satisfying.
Ingredients
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
- 1 (16-ounce) can dark red kidney beans, undrained
- 1 (14.5-ounce) can petite diced tomatoes with juice
- 1 (10-ounce) can diced tomatoes with fire roasted hatch chilies, with juice
- 1 cup frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon chipotle powder
- 1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded
Instructions
Step 1: Lightly spray your crockpot with nonstick cooking spray.
Step 2: In a 10-inch nonstick skillet over medium-high heat, brown 1 pound ground beef, 1 cup diced onions, and 1 tablespoon minced garlic until the beef is no longer pink.
Step 3: Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
Step 4: Add the following to the crockpot:
16 oz undrained kidney beans
14.5 oz petite diced tomatoes with juice
10 oz diced tomatoes with chilies and juice
1 cup frozen corn
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon chipotle powder
Stir everything together until well combined.
Step 5: Remove 1½ cups of the meat mixture and set it aside.
Step 6: Layer or wedge 1½ pounds of sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.
Step 7:Cover and cook:
Notes
Step 1: Lightly spray your crockpot with nonstick cooking spray.
Step 2: In a 10-inch nonstick skillet over medium-high heat, brown 1 pound ground beef, 1 cup diced onions, and 1 tablespoon minced garlic until the beef is no longer pink.
Step 3: Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
Step 4: Add the following to the crockpot:
16 oz undrained kidney beans
14.5 oz petite diced tomatoes with juice
10 oz diced tomatoes with chilies and juice
1 cup frozen corn
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon chipotle powder
Stir everything together until well combined.
Step 5: Remove 1½ cups of the meat mixture and set it aside.
Step 6: Layer or wedge 1½ pounds of sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.
Step 7:Cover and cook:
Find it online: https://cookyaura.com/slow-cooker-cowboy-casserole/