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Slow Cooker Cowboy Casserole

An easy, hearty one-pot meal featuring seasoned ground beef, beans, corn, tomatoes, and potatoes, topped with melty cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Use lean ground beef to reduce grease.
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 packet taco seasoning Adjust based on your salt preference.
  • 1 cup shredded cheese Add more for a cheesier finish.
  • 2 cups diced potatoes (or frozen hash browns) Frozen hash browns save prep time.
  • to taste salt and pepper Season to preference.

Method
 

Preparation
  1. Brown the ground beef in a skillet over medium heat until fully cooked; drain excess fat.
  2. Transfer the cooked beef to the slow cooker and add the black beans, corn, diced tomatoes with green chilies, taco seasoning, diced potatoes, salt, and pepper.
  3. Stir well so ingredients are evenly distributed.
Cooking
  1. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until potatoes are tender and flavors are melded.
  2. About 15 minutes before serving, stir in the shredded cheese and allow it to melt.
Serving
  1. Spoon into bowls and top with extra shredded cheese, chopped cilantro, sliced green onions, or a dollop of sour cream.
  2. Serve with warm tortillas, cornbread, or tortilla chips for scooping.
  3. Add pickled jalapeños or avocado slices for contrast and freshness.

Notes

For a saucier casserole, add 1/2 cup beef broth or tomato sauce when combining ingredients. Store leftovers in airtight containers; refrigerate for up to 3–4 days or freeze for 2–3 months.