Description
Crockpot Cowboy Casserole is a hearty and satisfying one-dish dinner perfect for busy weeknights. This American classic combines lean ground beef, savory beans, roasted chilies, tender Yukon gold potatoes, and a blend of cheeses, slow-cooked to perfection in a crockpot. Packed with protein, vegetables, and carbohydrates, it ensures you won’t leave the table hungry.
Ingredients
Meat and Aromatics
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
Canned and Frozen Ingredients
- 16 ounce un-drained dark red kidney beans
- 14.5 ounce petite diced tomatoes with juice
- 10 ounce diced tomatoes and fire roasted hatch chilies with juice
- 1 cup frozen corn
Spices
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon chipotle powder
Other Ingredients
- 1½ pounds Yukon gold potatoes, sliced about ⅛ inch thick
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded
Instructions
- Prepare the Crockpot: Lightly spray the inside of the crockpot with nonstick cooking spray to prevent sticking during cooking.
- Brown the Meat Mixture: In a 10-inch nonstick skillet over medium-high heat, add the ground beef, diced onions, and minced garlic. Cook until the ground beef is no longer pink and the onions are softened, about 5-7 minutes. Drain any excess fat from the skillet.
- Combine Ingredients in Crockpot: Transfer the browned meat mixture to the crockpot. Add the undrained dark red kidney beans, petite diced tomatoes, fire roasted hatch chilies with juice, frozen corn, kosher salt, fresh cracked black pepper, and chipotle powder. Stir well to combine all ingredients evenly.
- Layer Potatoes: Remove about 1½ cups of the meat mixture from the crockpot and set aside. Layer or wedge the sliced Yukon gold potatoes into the remaining meat mixture in the crockpot. Then evenly sprinkle the reserved meat mixture over the potatoes to ensure flavor throughout the dish.
- Cook: Cover the crockpot with its lid and cook on high for 5 hours or on low for 7 hours, until the potatoes are tender and all flavors have melded together.
- Add Cheese and Serve: Just before serving, remove the lid and sprinkle the shredded Colby and Monterey Jack cheese evenly over the top of the casserole. Replace the lid and let the cheese melt completely, about 5 to 10 minutes. Serve the casserole hot for a comforting meal.
Notes
- For a spicier version, increase the chipotle powder or add diced jalapeños to the meat mixture.
- You can substitute Yukon gold potatoes with red potatoes if desired, but keep the slicing thickness consistent for even cooking.
- If you prefer a thicker casserole, drain some of the liquid from the canned tomatoes before adding to the crockpot.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Make sure to slice potatoes thinly (about ⅛ inch) to ensure they cook thoroughly in the given time.