Description
This hearty Cheesy Crockpot Cowboy Casserole is the perfect comfort meal for busy days, combining tender red potatoes, seasoned ground beef, beans, corn, and diced tomatoes all slow-cooked together. Finished with a melty cheddar cheese topping, it’s a satisfying, easy-to-make dish that warms the soul and feeds a crowd.
Ingredients
Scale
Vegetables & Produce
- 1/4 cup diced onion
- 1 lb small red potatoes, sliced thin (about 4-5 small red potatoes)
- 1 cup canned corn, drained
- 1 can diced tomatoes with liquid
Meat
- 1 lb ground beef, browned and drained
Pantry
- 1/2 tsp pepper
- 1 tsp salt
- 1/2 tsp Mrs. Dash seasoning
- 1 can cream of mushroom soup
- 1 can dark red kidney beans, drained
Dairy
- 1 cup shredded cheddar cheese
Instructions
- Combine Ingredients: Place the diced onion, thinly sliced red potatoes, browned and drained ground beef, canned corn, diced tomatoes with liquid, drained dark red kidney beans, cream of mushroom soup, pepper, salt, and Mrs. Dash into a 4-6 quart crockpot. Stir well to evenly distribute all ingredients.
- Cook the Casserole: Cover the crockpot and cook on high for 4 hours or on low for 7-8 hours, allowing the flavors to meld and the potatoes to become tender.
- Add Cheese Topping: After the initial cooking time, uncover the crockpot and sprinkle shredded cheddar cheese evenly over the top of the casserole. Recover and let cook an additional 30 minutes to melt the cheese.
- Serve: Once the cheese is melted and bubbly, carefully serve the casserole warm, enjoying the rich and cheesy cowboy flavors.
Notes
- For a spicier kick, add diced jalapeños or a dash of cayenne pepper.
- You can substitute ground turkey or chicken for a leaner protein option.
- If cream of mushroom soup is unavailable, cream of chicken soup can be used as a substitute.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or oven.
- To make it gluten-free, ensure the cream of mushroom soup used is gluten-free.
