Welcome to the ultimate solution for a comforting, hassle-free dinner: Crockpot Cowboy Casserole! This hearty dish brings together savory ground beef, tender potatoes, flavorful beans, and melty cheese in one incredible slow cooker meal. It is truly a family-friendly favorite.Imagine coming home to the amazing aroma of a delicious, cooked-all-day casserole without all the fuss. Our easy Crockpot Cowboy Casserole delivers big on flavor with minimal prep, making it perfect for busy weeknights.Just set it and forget it, then enjoy a satisfying, warming supper that everyone will adore. Get ready to add this amazing recipe to your regular rotation!
Table of Contents
Why You’ll Love Crockpot Cowboy Casserole
- Effortless Weeknight Dinner: Simply set it and forget it! Your slow cooker does all the work, making this a perfect meal for busy evenings.
- Ultimate Comfort Food: This casserole is packed with hearty ground beef, tender potatoes, and melty cheese, delivering warmth and satisfaction in every bite. If you love family-friendly comfort food, you might also enjoy our Big Mac Tater Tot Casserole.
- Family-Friendly Flavors: A delicious combination of savory ingredients that appeals to all ages, ensuring clean plates and happy faces.
- Versatile & Customizable: Easily adapt ingredients to suit your family’s preferences or what you have on hand, from different cheeses to adding a spicy kick.
- Minimal Cleanup: Everything cooks in one pot, which means less time scrubbing dishes and more time enjoying your delicious meal.
Ingredients
- 1 pound lean ground beef
- 1 large yellow onion, finely chopped
- 1 green bell pepper, diced
- 1.5 pounds small red potatoes, unpeeled and quartered (or 3-4 medium Russet potatoes, cut into 1-inch pieces)
- 1.5 cups frozen sweet corn
- 1 (15-ounce) can dark kidney beans, rinsed and thoroughly drained
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (for an extra layer of depth)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt (adjust to taste after cooking)
- 1 teaspoon Worcestershire sauce
- Pinch of cayenne pepper or a few drops of hot sauce (optional, for a subtle kick)
- 1/2 cup beef broth (or water, for added moisture and flavor)
- 1 cup shredded sharp cheddar cheese (or a Tex-Mex blend, for optimal meltiness)
Instructions
Step 1:
In a large skillet over medium-high heat, brown the lean ground beef with the chopped yellow onion and diced green bell pepper. Cook until the beef is no longer pink and the vegetables are softened, about 7-10 minutes. This initial step develops a deep flavor base and helps prevent the casserole from becoming greasy. The process of browning adds significant depth to the dish. Once cooked, carefully drain any excess fat from the skillet.
Step 2:
Arrange the quartered red potatoes in an even layer at the bottom of a 6-quart (or larger) slow cooker. Placing them at the bottom helps ensure they cook thoroughly, as they take the longest. Sprinkle the frozen sweet corn evenly over the potatoes.
Step 3:
Add the browned ground beef mixture from the skillet over the corn layer. Next, distribute the rinsed and drained kidney beans evenly on top of the beef mixture. These layers create a satisfying texture throughout the casserole.
Step 4:
In a separate medium bowl, combine the undrained Rotel diced tomatoes with green chilies, the undrained fire-roasted diced tomatoes, and the beef broth. Stir in the minced garlic, chili powder, smoked paprika, black pepper, sea salt, Worcestershire sauce, and the optional cayenne pepper or hot sauce. Mix these ingredients thoroughly to ensure all the spices are well-distributed and the sauce is uniform.
Step 5:
Carefully pour the tomato and spice mixture over all the ingredients in the slow cooker. Gently stir to ensure everything is moistened and partially submerged in the liquid, which will help cook the potatoes and meld all the flavors together during the slow cooking process.
Step 6:
Cover the slow cooker with its lid and cook on LOW for 6 hours or on HIGH for 4 hours. The casserole is ready when the potatoes are fork-tender and the flavors have fully melded together. Avoid frequently lifting the lid, as this releases heat and prolongs cooking time.
Step 7:
Once the casserole is cooked, open the slow cooker and sprinkle the shredded sharp cheddar cheese evenly over the top. Replace the lid and allow it to cook for an additional 10-15 minutes, or until the cheese is beautifully melted, gooey, and bubbly. This creates a delicious, cheesy crust.
Step 8:
Turn off the slow cooker and let the casserole rest for 5-10 minutes before serving. This brief resting period allows the sauce to thicken slightly. Serve hot as a complete, satisfying meal, perhaps with a side of cornbread or a simple green salad.
Serving and Storage Tips
Serve your Crockpot Cowboy Casserole with a fresh green salad or some warm cornbread for a complete and satisfying meal. A dollop of sour cream or a sprinkle of fresh cilantro also makes a great garnish.Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this casserole freezes beautifully.To reheat, simply microwave individual portions or warm larger amounts in an oven-safe dish at 350°F (175°C) until heated through. Add a splash of broth if it seems a little dry.
Helpful Notes
- For an extra layer of flavor, brown your ground beef and onion before adding them to the slow cooker. This step builds a deeper savory base.
- Don’t skip rinsing the kidney beans thoroughly! This removes excess sodium and starch, leading to a cleaner flavor profile.
- If you prefer a thicker casserole, you can remove the lid for the last 30 minutes of cooking. This allows some of the liquid to evaporate, concentrating the flavors.
Conclusion
Crockpot Cowboy Casserole truly is the ultimate hearty family meal, blending convenience with irresistible flavor. It’s the perfect solution for busy weeknights, delivering comfort food without the fuss.This dish promises a satisfying meal that everyone will love, cooked to perfection in your slow cooker. It’s a versatile recipe that can be easily adapted to your taste, making it a guaranteed winner in your kitchen.We hope you love this recipe as much as we do! Please leave a comment below with your thoughts, give us a star rating, and don’t forget to share your creations on social media using #CrockpotCowboyCasserole.
Crockpot Cowboy Casserole
Ingredients
- 1 pound lean ground beef
- 1 large yellow onion finely chopped
- 1 green bell pepper diced
- 1.5 pounds small red potatoes unpeeled and quartered (or 3-4 medium Russet potatoes, cut into 1-inch pieces)
- 1.5 cups frozen sweet corn
- 1 15-ounce can dark kidney beans, rinsed and thoroughly drained
- 1 10-ounce can Rotel diced tomatoes with green chilies, undrained
- 1 14.5-ounce can fire-roasted diced tomatoes, undrained
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika for an extra layer of depth
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt adjust to taste after cooking
- 1 teaspoon Worcestershire sauce
- Pinch of cayenne pepper or a few drops of hot sauce optional, for a subtle kick
- 1/2 cup beef broth or water, for added moisture and flavor
- 1 cup shredded sharp cheddar cheese or a Tex-Mex blend, for optimal meltiness
Instructions
Step 1:
- In a large skillet over medium-high heat, brown the lean ground beef with the chopped yellow onion and diced green bell pepper. Cook until the beef is no longer pink and the vegetables are softened, about 7-10 minutes. This initial step develops a deep flavor base and helps prevent the casserole from becoming greasy. The process of browning adds significant depth to the dish. Once cooked, carefully drain any excess fat from the skillet.
Step 2:
- Arrange the quartered red potatoes in an even layer at the bottom of a 6-quart (or larger) slow cooker. Placing them at the bottom helps ensure they cook thoroughly, as they take the longest. Sprinkle the frozen sweet corn evenly over the potatoes.
Step 3:
- Add the browned ground beef mixture from the skillet over the corn layer. Next, distribute the rinsed and drained kidney beans evenly on top of the beef mixture. These layers create a satisfying texture throughout the casserole.
Step 4:
- In a separate medium bowl, combine the undrained Rotel diced tomatoes with green chilies, the undrained fire-roasted diced tomatoes, and the beef broth. Stir in the minced garlic, chili powder, smoked paprika, black pepper, sea salt, Worcestershire sauce, and the optional cayenne pepper or hot sauce. Mix these ingredients thoroughly to ensure all the spices are well-distributed and the sauce is uniform.
Step 5:
- Carefully pour the tomato and spice mixture over all the ingredients in the slow cooker. Gently stir to ensure everything is moistened and partially submerged in the liquid, which will help cook the potatoes and meld all the flavors together during the slow cooking process.
Step 6:
- Cover the slow cooker with its lid and cook on LOW for 6 hours or on HIGH for 4 hours. The casserole is ready when the potatoes are fork-tender and the flavors have fully melded together. Avoid frequently lifting the lid, as this releases heat and prolongs cooking time.
Step 7:
- Once the casserole is cooked, open the slow cooker and sprinkle the shredded sharp cheddar cheese evenly over the top. Replace the lid and allow it to cook for an additional 10-15 minutes, or until the cheese is beautifully melted, gooey, and bubbly. This creates a delicious, cheesy crust.
Step 8:
- Turn off the slow cooker and let the casserole rest for 5-10 minutes before serving. This brief resting period allows the sauce to thicken slightly. Serve hot as a complete, satisfying meal, perhaps with a side of cornbread or a simple green salad.
Notes
Nutritional Information (Estimated)
Note: These values are per serving and are approximate.| Nutrient | Amount |
|---|---|
| Calories | 535 kcal |
| Fat | 28g |
| Carbohydrates | 43g |
| Protein | 29g |
| Sugar | 3g |
| Fiber | 6g |
| Sodium | 385mg |
Frequently Asked Questions (FAQ)
What can I serve with Crockpot Cowboy Casserole?
This casserole is hearty enough to be a meal on its own. However, it pairs wonderfully with simple sides.Consider serving it with a crisp green salad, warm cornbread, or even some steamed green beans. These options complement the rich flavors without overwhelming them.
Can I make this casserole spicier?
Absolutely! If you enjoy a kick, there are several ways to amp up the heat.Increase the pinch of cayenne pepper or add more hot sauce to the recipe. You could also swap regular Rotel for a spicier variety, or include a diced jalapeño with the bell pepper.
Can I use different types of potatoes?
Yes, you can certainly experiment with different potato varieties. Russet or Yukon Gold potatoes also work well in this recipe.Just ensure they are cut into uniform 1-inch pieces for even cooking. Small red potatoes tend to hold their shape best, but others will be delicious too.
How do I avoid a watery casserole?
Several factors can affect the consistency of your casserole. Ensure your kidney beans are thoroughly drained before adding them.If you find your casserole is too watery towards the end, remove the slow cooker lid for the last 30-60 minutes of cooking. This allows excess moisture to evaporate, helping the sauce to thicken naturally.
