Slow Cooker Cowboy Potato Casserole
A comforting dish made with ground beef, tender potatoes, and melted cheese, perfect for family dinners any night of the week.
Ingredients
Main Ingredients
- 1.5 pounds ground beef Browned before adding to slow cooker
- 1 large yellow onion, chopped Sautéed with garlic
- 2 cloves garlic, minced Sautéed with onion
- 2 pounds frozen diced potatoes Keeps texture better than fresh
- 1 can (15-ounce) whole kernel corn, drained Adds sweetness
- 1 can (10-ounce) Rotel diced tomatoes with green chilies Can use spicy version for heat
- 1 can (10.75-ounce) condensed cream of mushroom soup Can substitute with cream of chicken
- 1/2 cup beef broth or milk Adds moisture to the casserole
- 2 cups shredded sharp cheddar cheese Added at the end for richness
Seasonings
- Paprika To taste
- Chili powder To taste
- Garlic powder To taste
- Black pepper To taste
- Salt To taste
Instructions
Preparation
- Brown the ground beef in a large skillet over medium heat, breaking it apart until there are no pink bits left. Drain excess fat and transfer the beef to the slow cooker.
- Sauté the chopped yellow onion and minced garlic in the same skillet until the onion is translucent and the garlic is fragrant.
- Add the frozen diced potatoes, drained corn, Rotel tomatoes, and cream of mushroom soup to the slow cooker. Pour in the beef broth or milk and stir to combine.
- Season the mixture with paprika, chili powder, garlic powder, black pepper, and salt. Mix well to ensure everything is coated.
Cooking
- Cover the slow cooker and set it to cook for about 5 hours (300 minutes). Stir midway through if possible.
- Towards the end of cooking, stir in the shredded sharp cheddar cheese until melted and bubbly.
Notes
Serve with a simple side salad or warm crusty bread. Store any leftovers in an airtight container. Can be reheated in the microwave or stovetop.