Slow-Cooker Cowboy Casserole
Warm, comforting, and hearty, slow-cooker cowboy casserole will knock your boots off.
Equipment
- Slow Cooker
- large skillet
Ingredients
- 1 Tbsp. olive oil
- 1 lb. lean ground beef 90/10
- ½ tsp. kosher salt
- 1 medium-size (9-oz.) yellow onion, chopped about 2 cups
- 3 medium garlic cloves, finely chopped about 1 Tbsp.
- 1 (1-oz.) envelope taco seasoning mix
- 12 oz. baby red potatoes, scrubbed and chopped about 2 cups chopped
- 1 (15.5-oz.) can dark kidney beans rinsed and drained
- 1 (14.75-oz.) can fire-roasted corn drained
- 1 (14.5-oz.) can fire-roasted diced tomatoes drained
- 1 (10.5-oz.) can condensed cream of chicken soup
- 1 (4-oz.) can mild or hot diced green chiles undrained
- 2 oz. Cheddar-Jack cheese, shredded about ½ cup
- Sour cream
- Fresh cilantro leaves
Instructions
- Gather all ingredients.
- Heat oil in a large skillet over medium-high. Add beef and salt; cook, breaking up with a spoon, until browned and cooked through, about 6 minutes.
- Add onions, garlic, and taco seasoning; cook, stirring often, until onions are softened, about 3 minutes.
- Transfer beef mixture to a 6-qt. slow cooker; stir in potatoes, kidney beans, corn, diced tomatoes, cream of chicken soup, and diced chiles. Press into an even layer. Cover and cook on HIGH, stirring occasionally, until potatoes are tender, 3 to 4 hours.
- Sprinkle cheese evenly on top; cover and cook on HIGH until cheese is melted, about 15 minutes.
- Serve with sour cream and cilantro.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 37gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 15mg
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