Description
This Crockpot Cowboy Casserole is a hearty and comforting dish that combines ground beef, kidney beans, tomatoes, corn, and sliced Yukon gold potatoes, all slow-cooked to perfection in a crockpot. Topped with melted Colby and Monterey Jack cheese, it’s an easy, satisfying meal perfect for busy weeknights or gatherings.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
- 1½ pounds Yukon gold potatoes, sliced about ⅛ inch thick
- 1 cup frozen corn
Canned 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
Seasonings
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon chipotle powder
Cheese
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded
Instructions
- Prepare the Crockpot: Lightly spray the crockpot with nonstick cooking spray to prevent sticking during the cooking process.
- Brown the Meat Mixture: In a 10-inch nonstick skillet over medium-high heat, brown the ground beef along with the diced onions and minced garlic until the beef is no longer pink. This process helps develop flavors and softens the onions.
- Drain and Transfer: Drain any excess oil from the cooked meat mixture to reduce greasiness, then transfer this mixture to the prepared crockpot.
- Add Remaining Ingredients: Add the undrained kidney beans, petite diced tomatoes, diced tomatoes with hatch chilies, frozen corn, kosher salt, cracked black pepper, and chipotle powder to the crockpot. Stir all ingredients together to combine well.
- Reserve Meat Mixture: Remove about 1½ cups of the meat and vegetable mixture from the crockpot and set it aside. This will be used later as a topping.
- Layer Potatoes: Arrange or wedge the thinly sliced Yukon gold potatoes into the remaining mixture in the crockpot, creating a layered effect. Then sprinkle the reserved 1½ cups of meat mixture evenly over the top of the potatoes.
- Slow Cook: Place the lid on the crockpot and cook on high for 5 hours or on low for 7 hours, allowing all the flavors to meld and the potatoes to cook through.
- Add Cheese and Melt: Just before serving, remove the lid and sprinkle the shredded Colby and Monterey Jack cheese evenly over the casserole. Replace the lid and allow the cheese to melt completely while the casserole remains warm.
- Serve Hot: Serve the casserole hot, enjoying the gooey cheese topping and rich, savory flavors throughout.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The casserole can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat leftovers in the microwave or on the stovetop until heated through.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 80mg
