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Slow Cooker Cowboy Casserole

A hearty one-pot meal that combines ground beef, beans, potatoes, and creamy soup, perfect for busy days and family gatherings.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 4 medium potatoes, diced Cut into small, even pieces
  • 1 can kidney beans, drained and rinsed (15 oz)
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can cream of mushroom soup (10.5 oz) Can substitute with cream of chicken for variations
  • 1 cup shredded cheese (cheddar or your choice) Add 30 minutes before serving
  • 1 onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste Salt and pepper

Method
 

Preparation
  1. In a skillet over medium heat, cook the ground beef until browned, then drain the excess fat.
  2. In the slow cooker, layer the diced potatoes, cooked beef, kidney beans, black beans, and onion.
Mix & Cook
  1. In a bowl, combine the cream of mushroom soup, garlic powder, paprika, salt, and pepper.
  2. Pour this mixture evenly over the layers in the slow cooker.
  3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are tender.
Finish & Serve
  1. About 30 minutes before serving, sprinkle shredded cheese on top, re-cover, and let it melt.
  2. Serve warm and enjoy this hearty meal!

Notes

Store leftovers in an airtight container in the fridge for about 3 to 4 days, or freeze for up to 3 months. For added nutrition, consider adding extra vegetables like corn or bell peppers. For a spicier kick, add some diced jalapeños or a pinch of cayenne pepper.