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Cowboy casserole with ground beef, kidney beans, corn, diced tomatoes and golden potato slices under melted Colby Jack.

Slow Cooker Cowboy Casserole with Ground Beef

Make-ahead cowboy casserole with ground beef, kidney beans, corn, and Yukon Gold potatoes, slow cooked for 7 hours and topped with melted Colby Jack cheese.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Method

Ingredients
  

  • 1 lb lean ground beef
  • 1 cup sweet yellow onions finely diced
  • 1 tbsp garlic minced
  • 1 dark red kidney beans 16 oz, with their liquid
  • 1 petite diced tomatoes 14.5 oz, juice included
  • 1 diced tomatoes with fire roasted hatch chilies 10 oz, liquid included
  • 1 cup frozen corn
  • 1 tsp kosher salt
  • ½ tsp black pepper freshly cracked
  • ¼ tsp chipotle powder
  • 1½ lb Yukon Gold potatoes cut into slices approximately ⅛ inch thick
  • 1¼ cups Colby and Monterey Jack cheese freshly shredded

Method
 

  1. Mist the crockpot lightly with nonstick cooking spray.
  2. Place a 10-inch nonstick skillet over medium-high heat; cook the ground beef, diced onions, and minced garlic until the beef loses its pink color.
  3. Discard any excess grease from the skillet, then move the cooked mixture into the prepared crockpot.
  4. To the crockpot, add the kidney beans, petite diced tomatoes, diced tomatoes with chilies, frozen corn, kosher salt, black pepper, and chipotle powder. Stir until everything is evenly combined.
  5. Take out 1½ cups of the meat mixture and set it aside.
  6. Arrange the sliced Yukon Gold potatoes in the crockpot in layers or wedges. Distribute the reserved meat mixture evenly on top.
  7. Put the lid on and cook on high for 5 hours, or on low for 7 hours.
  8. Just before serving, scatter the shredded Colby and Monterey Jack cheese over the top. Replace the lid and allow it to melt fully. Serve hot and enjoy!