Description
This Crockpot Cowboy Casserole is a hearty, comforting one-pot meal perfect for busy days. Ground beef, kidney beans, fire-roasted tomatoes, sweet onions, and potatoes layer together in a slow cooker to create a flavorful, cheesy casserole with a subtle smoky kick from chipotle powder. Easy to prepare and ideal for family dinners, this recipe requires minimal effort while delivering robust, satisfying flavors.
Ingredients
Scale
Meat Mixture
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
Vegetables & Beans
- 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
- 1 cup frozen corn
Seasonings
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon chipotle powder
Potatoes & Cheese
- 1½ pounds Yukon gold potatoes, sliced about ⅛ inch thick
- 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 cooking.
- Brown the Meat Mixture: In a 10-inch nonstick skillet over medium-high heat, brown the ground beef, onions, and garlic until the beef is no longer pink, approximately 5-7 minutes. This step develops rich flavors for the casserole base.
- Drain and Transfer: Drain any excess oil from the browned meat mixture to reduce grease. Transfer the meat mixture to the prepared crockpot.
- Add Beans, Tomatoes, and Seasonings: Add the undrained kidney beans, petite diced tomatoes, fire-roasted diced tomatoes with hatch chilies, frozen corn, kosher salt, black pepper, and chipotle powder to the crockpot. Stir everything gently to combine evenly.
- Reserve Some Meat Mixture: Remove about 1½ cups of the meat mixture from the crockpot; this will be used to top the potatoes later.
- Layer Potatoes and Meat: Layer or wedge the sliced Yukon gold potatoes into the meat and bean mixture inside the crockpot. Then evenly sprinkle the reserved 1½ cups of meat mixture over the potato layer, creating a hearty top layer.
- Cook the Casserole: Place the lid on the crockpot and cook on high for 5 hours or on low for 7 hours, until the potatoes are tender and flavors meld.
- Add Cheese and Finish: Just before serving, remove the lid and sprinkle the shredded Colby and Monterey Jack cheese over the casserole. Replace the lid and let it sit for a few minutes until the cheese is fully melted. Serve hot and enjoy!
Notes
- Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat leftovers in the microwave or on the stovetop until warmed through.
- You can substitute Yukon gold potatoes with red potatoes or russets if preferred, slicing them thinly for even cooking.
- For added spice, increase chipotle powder or add a dash of cayenne pepper.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg
