Slow Cooker Cowboy Casserole
Hearty Weeknight Meal Slow Cooker.
A hearty, set-it-and-forget-it casserole with ground beef, potatoes, and beans, all simmered to perfection in the slow cooker.
There's a certain magic to a slow cooker. It feels a little old-fashioned in the best way. I remember my mom having something similar simmering on the stove on gray, rainy afternoons. I wanted that same feeling, but with even less fuss. This recipe is the result. It’s not fancy, and that's the point. It’s just good, honest food that feels grounding and satisfying after a long day.
Why This Recipe Feels Like a Gift
- •It's a true set-it-and-forget-it meal for busy days.
- •The flavors are so deep and comforting, like it's been simmering all day (because it has!).
- •One pot means cleanup is an absolute dream.
- •It feeds a crowd, and the leftovers are even better.
- •It’s hearty, satisfying, and feels like a warm hug in a bowl.
Wow, this was a lifesaver on a busy Tuesday! My whole family loved it, even my picky eater. The potatoes were perfectly tender, and the flavor was just so rich and savory. We'll be making this again and again.
Essential Ingredient Guide
- Yukon Gold Potatoes: I really prefer Yukon Golds for this. They have a lovely creamy texture and hold their shape so well in the slow cooker without turning to mush. Russets work in a pinch, though!
- Smoked Paprika: This is a small thing that makes a big difference. It adds a subtle, smoky depth that really elevates the whole dish. Don't skip it if you can help it.
- Lean Ground Beef: Using lean ground beef (90/10) means you won't have to drain off much grease, and the final casserole won't be heavy. It keeps the focus on all those wonderful, savory flavors.
Complete Cooking Process
- First, brown your ground beef with the onion. This step is so important for building flavor. Let it get nicely browned.
- Add the garlic at the very end so it doesn't burn. Just a minute is all it needs to become fragrant.
- Drain the fat and spread this savory mixture in the bottom of your slow cooker. It’s the foundation for everything to come.
- Now for the easy part. Just layer the cubed potatoes, beans, and corn right on top of the beef.
- There's no need for perfect layers; just get everything in there.
- In a separate bowl, mix all your sauce ingredients. Whisking them together first ensures all those spices are evenly distributed.
- Pour this beautiful sauce all over the ingredients in the slow cooker. Give it a gentle stir to make sure everything is coated.
- Put the lid on and walk away. That's it. Let the slow cooker do its thing for the next few hours.
- About 15 minutes before you're ready to eat, blanket the top with cheese, put the lid back on, and let it get all melty and perfect.
A Few Common Questions
→Do I really have to brown the beef first?
Honestly, I highly recommend it. It adds a huge amount of flavor and improves the texture. If you're in a major rush, you could skip it, but the result won't be quite as rich.
→Can I use ground turkey instead of beef?
Absolutely. Ground turkey would be a great, lighter alternative. The cooking process remains exactly the same.
→Can I assemble this the night before?
Yes, you can! Just assemble everything in the slow cooker insert, cover it, and place it in the refrigerator overnight. You may need to add an extra 30-60 minutes to the cooking time since you're starting with a cold insert.
→Is this freezer-friendly?
It is! I recommend freezing it before adding the cheese topping. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave, then add fresh cheese when serving.
Slow Cooker Cowboy Casserole
Make a slow cooker cowboy casserole for an easy dinner! This comforting dish with ground beef, potatoes, and beans is perfect for weeknights.
Timing
Prep Time
15 minutes
Cook Time
6 hours
Total Time
6 hours 15 minutes
Recipe Details
Ingredients
Casserole Base
- 012 lbs lean ground beef
- 021 large yellow onion, diced
- 033 cloves garlic, minced
- 041.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 051 (15-ounce) can pinto beans, rinsed and drained
- 061 (15-ounce) can black beans, rinsed and drained
- 071 (15-ounce) can sweet corn, drained
Sauce
- 011 (15-ounce) can tomato sauce
- 021 (10-ounce) can diced tomatoes with green chiles, undrained
- 031/2 cup BBQ sauce
- 042 tablespoons Worcestershire sauce
- 051 tablespoon chili powder
- 061 teaspoon smoked paprika
- 071 teaspoon cumin
- 081/2 teaspoon salt
- 091/2 teaspoon black pepper
Topping
- 012 cups shredded sharp cheddar cheese
- 02Fresh cilantro or chives, for garnish
Instructions
In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Add the minced garlic and cook for one more minute until fragrant. Drain off any excess grease.
Transfer the cooked beef and onion mixture to the bottom of a 6-quart or larger slow cooker.
Layer the cubed potatoes, rinsed beans, and drained corn over the beef.
In a medium bowl, whisk together the tomato sauce, diced tomatoes with green chiles, BBQ sauce, Worcestershire sauce, chili powder, smoked paprika, cumin, salt, and pepper.
Pour the sauce evenly over the ingredients in the slow cooker. Gently stir everything together to combine.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender.
Uncover and sprinkle the shredded cheddar cheese evenly over the top. Replace the lid and cook for another 10-15 minutes, or until the cheese is melted and bubbly.
Serve warm, garnished with fresh cilantro or chives if desired.
Notes & Tips
- 1If you like a bit of heat, feel free to add a diced jalapeño along with the onion.
- 2A 6-quart slow cooker is the ideal size for this recipe. If yours is smaller, you may need to halve the recipe.
- 3Don't lift the lid while it's cooking! Every time you peek, you release heat and add to the cooking time.
Tools You'll Need
- •6-quart Slow Cooker
- •Large Skillet
- •Wooden Spoon or Spatula
- •Cutting Board
- •Chef's Knife
- •Measuring Cups and Spoons
Must-Know Tips
- 💡Cut your potatoes into uniform 1-inch cubes so they all cook through at the same rate.
- 💡Rinsing the canned beans removes excess sodium and helps prevent them from making the sauce cloudy.
- 💡Taste the casserole before serving. You might want to add a little more salt or a dash of hot sauce to suit your taste.
Professional Secrets
- 🔥Add a tablespoon of brown sugar or maple syrup to the sauce. It sounds odd, but it beautifully balances the acidity of the tomatoes and adds a hidden layer of complexity.
- 🔥For a deeper, smokier flavor, add a few dashes of liquid smoke to the sauce mixture. It really amps up that 'cowboy' vibe.
- 🔥A spoonful of sour cream or plain Greek yogurt swirled in right before serving adds a lovely, creamy tang that cuts through the richness.
Serving Suggestion
This is a true one-pot meal. We love to serve it in big, cozy bowls with a dollop of sour cream, some fresh cilantro, and maybe a side of cornbread to sop up every last bit of the sauce.
Storage Instructions
Leftovers are a treat! Store them in an airtight container in the refrigerator for up to 4 days. The flavors actually get even better overnight. Reheat gently on the stovetop or in the microwave.
Allergy Information
This recipe contains dairy (cheese). For a dairy-free version, you can use your favorite dairy-free shredded cheese or simply omit it. The recipe is naturally gluten-free, but always double-check the labels on your sauces (like BBQ and Worcestershire) to be certain.
Nutrition information provided is an estimate and will vary based on the specific ingredients and brands you use. This recipe is meant for enjoyment and comfort.
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