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A close-up side view of a serving of Slow Cooker Cowboy Casserole in a rustic bowl, showcasing the rich layers and melted cheese topping

Slow Cooker Cowboy Casserole

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Round up the family for this incredible Slow Cooker Cowboy Casserole! It’s the ultimate one-pot wonder for busy weeknights, effortlessly combining savory ground beef, hearty beans, sweet corn, and tender potatoes in a rich, smoky tomato sauce. Topped with a generous layer of gooey melted cheese, this dish is pure comfort food, delivering big, bold flavors with minimal fuss. Set it and forget it for a satisfying meal that tastes like it took all day!

  • Total Time: 0 hours
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1.5 lbs lean ground beef
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup beef broth
  • 1 (8 oz) can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • 2 tablespoons Worcestershire sauce
  • 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (about 1.5 cups)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Fresh chopped parsley or cilantro, for garnish (optional)

Instructions

  1. In a large skillet, brown the lean ground beef over medium-high heat, breaking it apart with a spoon. Once browned, drain any excess grease. Add the chopped yellow onion and minced garlic to the skillet, cooking until the onion softens and becomes translucent, about 5 minutes.
  2. Transfer the browned beef and onion mixture to your slow cooker. Add the rinsed and drained black beans, kidney beans, drained corn, undrained diced tomatoes, beef broth, tomato sauce, chili powder, smoked paprika, ground cumin, dried oregano, cayenne pepper (if using), Worcestershire sauce, and diced Yukon Gold potatoes. Stir all the ingredients together thoroughly to ensure they are well combined.
  3. Cover the slow cooker with its lid. Cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours. The casserole is ready when the potatoes are tender and the flavors have beautifully melded together.
  4. Approximately 30 minutes before you plan to serve, sprinkle the shredded sharp cheddar cheese and Monterey Jack cheese evenly over the top of the casserole. Re-cover the slow cooker and continue cooking until the cheese is completely melted and bubbly, forming a golden crust.
  5. Carefully ladle the hot Slow Cooker Cowboy Casserole into individual bowls. If desired, garnish with a sprinkle of fresh chopped parsley or cilantro. Serve immediately with warm cornbread or crusty bread for a complete, hearty meal.

Notes

Store any leftover Slow Cooker Cowboy Casserole in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. This casserole also freezes wonderfully; once completely cooled, transfer it to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. For a different twist, consider adding diced bell peppers or a jalapeño for extra spice, or swap the ground beef for ground turkey for a leaner option. Enjoy with a side of warm cornbread, tortilla chips, or a simple green salad.

  • Author: Fork Haven
  • Prep Time: 20 minutes
  • Cook Time: 4-6 hours (on Low) or 2-3 hours (on High)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approx. 1.5 cups)
  • Calories: 410
  • Sugar: 7g
  • Sodium: 780mg
  • Fat: 21g
  • Saturated Fat: 9.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 8g
  • Protein: 31g
  • Cholesterol: 85mg

Find it online: https://forkhaven.com/slow-cooker-cowboy-casserole-recipe/

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