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Slow Cooker Cowboy Casserole

Slow Cooker Cowboy Casserole

This Slow Cooker Cowboy Casserole is a hearty, one-pot wonder that transforms simple ingredients into a deliciously satisfying meal. Its set-it-and-forget-it nature makes it an absolute lifesaver for busy weeknights, offering comfort food at its finest with minimal effort.
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Prep Time 15 minutes
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 (15-ounce) can diced tomatoes undrained
  • 1 (15-ounce) can corn drained
  • 1 (15-ounce) can kidney beans rinsed and drained
  • 1 cup beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
Optional toppings
  • sour cream
  • chopped green onions
  • pico de gallo

Equipment

  • Slow Cooker
  • Large skillet

Method
 

  1. In a large skillet over medium-high heat, add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
    1 pound ground beef
  2. Add the chopped onion to the skillet with the browned beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 pound ground beef, 1 large onion, 2 cloves garlic
  3. Transfer the browned beef and onion mixture to your slow cooker. Add the undrained diced tomatoes, drained corn, rinsed and drained kidney beans, and beef broth to the slow cooker.
    1 pound ground beef, 1 large onion, 2 cloves garlic, 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can corn, 1 (15-ounce) can kidney beans, 1 cup beef broth
  4. Sprinkle the chili powder, cumin, salt, and black pepper over the ingredients in the slow cooker. Stir everything well to ensure the spices are evenly distributed.
    1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the flavors have melded and the ingredients are tender.
  6. About 15-20 minutes before serving, stir in the shredded cheddar cheese. Cover the slow cooker and let the cheese melt into the casserole.
    1 cup shredded cheddar cheese
  7. Ladle the hot Slow Cooker Cowboy Casserole into bowls. Serve immediately with your favorite toppings, such as a dollop of sour cream, a sprinkle of chopped green onions, or a spoonful of pico de gallo.
    sour cream, chopped green onions, pico de gallo

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2-3 months. Reheat in microwave or on stovetop.