Slow-Cooker Cowboy Casserole Recipe for Busy Weeknights

Ground beef, potatoes, beans, corn and a bit of bacon make this crockpot cowboy casserole a true crowd-pleaser. A blanket of melted cheddar finishes it off perfectly.

I always appreciate a slow cooker meal my whole family will eat, and this recipe fits the bill. It’s hearty, simple to assemble, and great for busy weeknights or feeding hungry teens.

The first time I made it I omitted the bacon and taco seasoning, and it still worked. Adding those two ingredients, though, brings the flavors together and makes the dish even better.

I like serving the casserole with a green salad, sautéed green beans with bacon, or another simple vegetable to round out the meal.

How to make crockpot cowboy casserole:

1. PREP – If your bacon isn’t precooked, fry it until crisp and crumble it. Peel and slice the potatoes into about 1/4-inch rounds. Spray the insert of a 6-quart (or larger) slow cooker with cooking spray.
2. BEEF – Brown the ground beef in a hot skillet, breaking it up as it cooks. Drain off excess fat before adding to the slow cooker.
3. ASSEMBLE – Layer the cooked ground beef, sliced potatoes, diced onion, crumbled bacon, seasonings (garlic powder, smoked paprika, taco seasoning, chili powder, salt and pepper), frozen corn, drained kidney beans, condensed soup, and diced tomatoes in the slow cooker. Gently stir so the potatoes are evenly coated.
4. COOK – Cook on LOW for 7–8 hours or on HIGH for 3–4 hours. Thinner potato slices will cook faster; the casserole is done when the potatoes are tender.
5. TOPPING – When the potatoes are tender, sprinkle shredded cheddar over the top, replace the lid, and let it sit a few minutes until the cheese is melted. Serve hot.

Variations

• Add extra vegetables such as bell peppers, green beans, sweet potatoes, or peas for added color and nutrition.
• Swap cream of mushroom soup for the cream of chicken if you prefer its flavor.
• Replace one or both cans of kidney beans with black beans, pinto beans, cannellini beans, or whatever you have on hand.
• For more heat, use chili beans and add chopped green chilies, jalapeños, or a dash of hot sauce.
• Substitute ground turkey or chicken for the beef to lighten the recipe.

Crock Pot Cowboy Casserole Recipe

Author: Kara

Summary: Ground beef, tender potatoes, bacon, corn, beans, tomatoes, and seasonings combine into a flavorful, hearty slow cooker dish finished with melted cheddar.

Equipment

• 6-quart slow cooker
• Large skillet
• Cutting board and knife

Ingredients

• 1 pound lean ground beef
• 6 slices cooked bacon, crumbled
• 1 onion, diced
• 2 pounds russet potatoes, peeled and sliced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp taco seasoning
• 1 tsp chili powder
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 1/2 cups frozen corn
• 30 ounces canned red kidney beans (2 cans), drained
• 10.5 ounce can cream of chicken soup
• 15 ounce can diced tomatoes
• 1 1/2 cups shredded cheddar cheese

Instructions

1. If your bacon isn’t cooked, fry until crispy and crumble.
2. In a large skillet, brown the ground beef over medium-high heat. Drain off excess fat.
3. Peel and slice the potatoes about 1/4 inch thick.
4. Spray the slow cooker with cooking spray. Layer the cooked beef, potato slices, diced onion, crumbled bacon, seasonings, corn, beans, condensed soup, and diced tomatoes. Gently stir so ingredients are evenly distributed.
5. Cook on LOW for 7–8 hours or on HIGH for 3–4 hours, until the potatoes are tender.
6. When potatoes are done, sprinkle shredded cheddar over the top, cover, and cook a few minutes until the cheese melts. Serve hot.

Notes

• Cooking time will vary with potato thickness; thinner slices cook faster.
• Store leftovers in an airtight container in the refrigerator for 4–5 days.

Nutrition (per serving)

This crockpot cowboy casserole is easy to adapt to your family’s tastes. Try the recipe, then come back and let me know how it turned out!