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–+ servings

Slow Cooker Cowboy Potato Casserole

Ines Kitchen
Need an easy Crockpot meal? 🥘 This Slow Cooker Cowboy Casserole is the ultimate comfort food. Layers of tender sliced potatoes, seasoned ground beef, and gooey cheddar cheese cooked to perfection. Just dump the ingredients in your slow cooker and come home to a hot dinner! It’s a hearty meat and potato meal that requires minimal prep. Perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 520 kcal

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Mixing bowl

Ingredients
  

Beef layer

  • 1 pound lean ground beef
  • 1 small yellow onion diced
  • 2 teaspoons minced garlic
  • 1 ½ teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • ⅓ cup barbecue sauce

Casserole

  • 32 ounces frozen diced hash brown potatoes
  • 1 15-ounce can pinto beans or kidney beans, drained and rinsed
  • 1 ½ cups frozen corn
  • 1 10.5-ounce can condensed cream of chicken soup
  • 1 cup sour cream
  • ¾ cup milk
  • 2 cups shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack or pepper jack
  • 6 slices bacon cooked crisp and crumbled
  • 2 green onions sliced (optional)

Instructions
 

  • Cook the bacon until crisp. Set aside on paper towels, then crumble when cool.
  • In a skillet, brown the ground beef over medium heat. Add onion and cook 3 to 4 minutes. Stir in garlic and cook 30 seconds.
  • Add chili powder, smoked paprika, cumin, salt, and pepper. Stir in tomato paste and barbecue sauce. Cook 1 to 2 minutes, then remove from heat.
  • In a bowl, whisk together condensed soup, sour cream, and milk until smooth.
  • Spray a 6-quart slow cooker with nonstick spray. Add half the potatoes, then half the corn and half the beans. Spoon over half the sauce.
  • Add the beef mixture. Top with remaining potatoes, corn, and beans. Pour remaining sauce over the top. Stir in most of the bacon crumbles (reserve some for topping).
  • Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 to 4 hours) until potatoes are fork-tender.
  • Sprinkle with 1 cup cheddar and all of the Monterey Jack. Cover and cook 15 to 20 minutes, until cheese is melted.
  • Let rest 10 minutes. Top with remaining cheddar, reserved bacon, and green onions if using. Serve warm.

Notes

If the casserole seems too loose, crack the lid for 20 minutes before adding the cheese to let extra steam escape.
For fresh potatoes, slice thin (about ⅛-inch) and plan on the full cook time on low.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 26gFat: 28gSaturated Fat: 12gFiber: 6gSugar: 2g