Crockpot Cowboy Casserole
A hearty one-pot meal of seasoned beef, tender potatoes, vibrant veggies, and melted cheese, slow-cooked for a comforting dish.
Ingredients
Main Ingredients
- 1 lb ground beef (or ground turkey)
- 3-4 medium potatoes, sliced ¼ inch thick
- 1 can (15 oz) kidney beans, drained
- 2 cans (15 oz each) diced tomatoes
- 1 each green bell pepper, diced
- 1 cup frozen corn
- 1 each onion, diced
- 3 cloves garlic, minced
- ½ cup beef stock (or chicken stock)
- ½ cup shredded cheddar cheese (or more to taste)
Spices
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon chili powder (optional for heat)
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
Preparation
- Peel and dice the onion, mince the garlic, slice the potatoes into ¼-inch rounds, and dice the green bell pepper.
- Heat a skillet over medium heat, add ground beef and cook for about 5 to 7 minutes until browned. Drain excess grease.
- Add diced onion and minced garlic to the skillet and cook for a couple of minutes until the onion looks translucent.
Assembly & Cooking
- Transfer the beef mixture into the slow cooker. Layer in the sliced potatoes, diced tomatoes, green bell pepper, frozen corn, and beef stock.
- Sprinkle in the Italian seasoning, paprika, chili powder, black pepper, and salt. Stir everything together.
- Cover the slow cooker and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours, until potatoes are fork-tender.
- Add drained kidney beans and sprinkle cheddar cheese on top. Cover and cook for another 10 to 15 minutes until cheese melts.
- Serve hot straight from the slow cooker.
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Notes
To customize, substitute ground beef with turkey or plant-based protein. For a thicker casserole, mix cornstarch with beef stock before adding.