If you’re looking for a hearty, comforting meal look no further. This Slow Cooker Cowboy Casserole has everything you can want in a comfort food crock pot dinner. Ground beef with potatoes, peppers, corn, tomatoes and beans with our secret ingredients stirred in at the end to make it unbelievably creamy.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 1/2 pounds ground beef
- 1 tablespoon minced garlic
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons kosher salt
- 1/2 – 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 1/2 pound small yellow potatoes, sliced thin
- 1 cup diced green pepper
- 1 cup corn (fresh, frozen or canned)
- 15.5 ounce can of pinto or kidney beans, rinsed and drained
- 14.5 ounce can diced tomatoes with juice (or for a bit of heat, we sometimes use diced tomatoes with green chilis, like Ro*tel)
- 1 cup refried beans (optional to stir in at the end for a creamy finish)
- 2 cups shredded Colby jack cheese or cheddar cheese
Instructions
- Add the oil to a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the ground beef, breaking up into crumbles until no pink remains. Drain any grease from the skillet and transfer to a 6-8 quart slow cooker.
- Add the garlic, Worcestershire sauce, soy sauce, salt and pepper, oregano, chili powder, potatoes, green pepper, corn, beans, and diced tomatoes with the juice to the slow cooker. Stir to combine, tucking the potatoes down as much as possible. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- Check to make sure the the potatoes are tender, if not, cover and let cook another 15-30 minutes. Once the potatoes are tender, stir in the refried beans for a creamy finish.
- Top the casserole with the shredded cheese in an even layer. Cover and cook on low heat until the cheese is melted. You can also skip this step and add the cheese to individual bowls when serving.
- Serve as is or with a dollop or sour cream or guacamole. We also love eating this casserole with tortilla chips!
Recipe Notes
Make sure to slice the potatoes fairly thin, no more than 1/4″ thick to ensure they cook properly. The refried beans are optional (but highly recommended).
You can also add the cheese to individual bowls instead of melting the cheese on top of the casserole. Sometimes we do this if someone doesn’t want the cheese, or if we’re cooking this for meal prepping for later meals.
Store: Let the casserole cool to room temperature before storing in containers in the refrigerator for up to 4 days.
Reheat: This casserole reheats perfectly right in the microwave.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
