Description
This Slow Cooker Cowboy Casserole is a hearty and comforting one-pot meal perfect for busy days. Ground beef, potatoes, beans, and corn slow cook together with smoky spices, topped with a creamy cheddar and sour cream mixture for a rich finish. Ready in just a few hours with minimal prep, this crockpot casserole is ideal for a family-friendly dinner that delivers bold flavors and satisfying textures.
Ingredients
Beef Mixture
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- ¼ teaspoon kosher salt
- 3 cloves garlic, minced
Sauce
- ½ cup low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 teaspoon kosher salt
Main Ingredients
- 1 ½ pounds Yukon Gold or red potatoes, sliced ¼-inch thick
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can corn, drained (or 1½ cups frozen corn, thawed)
Finishing Touches
- ¾ cup sour cream
- 1 ½ cups shredded sharp cheddar cheese, divided
- 2 tablespoons Mexican hot sauce (such as Cholula), to taste
Instructions
- Cook the Beef: Heat a large skillet over medium-high heat. Add olive oil, ground beef, diced onion, and ¼ teaspoon kosher salt. Break beef into crumbles and cook until no pink remains and onion softens, about 5-6 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute until fragrant. Drain any excess fat from the skillet.
- Make the Sauce: In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and 1 teaspoon kosher salt until smooth.
- Assemble in Slow Cooker: Arrange the sliced potatoes in the bottom of a 6-quart slow cooker. Scatter the kidney beans and corn evenly over the potatoes. Add the browned beef mixture on top. Pour the prepared sauce evenly over everything and gently stir to combine ingredients without breaking up potatoes.
- Cook: Cover and cook on high for 2-4 hours or low for 4-6 hours, until the potatoes are fork-tender.
- Finish with Creamy Mixture: In a small bowl, mix sour cream, 1 cup of shredded cheddar cheese, and Mexican hot sauce until combined. Gently fold this mixture into the beef and potato mixture in the slow cooker, taking care not to break up the potatoes too much.
- Melt Cheese and Serve: Sprinkle the remaining ½ cup cheddar cheese on top, cover, and cook on high for 5-10 minutes until cheese melts. Add extra hot sauce if desired, then taste and adjust seasoning with salt and pepper before serving.
Notes
- Use Yukon Gold potatoes for a creamy texture that holds shape well in the slow cooker.
- Adjust hot sauce quantity according to your heat preference or omit for a milder dish.
- For a lower fat option, use lean ground turkey instead of beef.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave.
- You can use frozen corn if canned is unavailable — just thaw before adding.
- Do not over-stir after adding the creamy mixture to maintain the potato slices.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
