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Slow Cooker Cowboy Casserole

A hearty and easy slow cooker casserole made with ground beef, beans, and potatoes, topped with melted cheddar cheese, perfect for chilly nights and feeding a crowd.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs ground beef Can substitute with ground turkey or plant-based crumbles.
  • 4 medium potatoes, diced Yukon gold or russets work well.
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can crushed tomatoes 28 oz can.
  • 1 onion chopped Yellow or white.
  • 2 cups shredded cheddar cheese Sharp or mild.
  • 2 tablespoons chili powder Adjust to taste.
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat a large skillet over medium. Add the ground beef and cook, breaking it up, until no pink remains (about 6–8 minutes). Season lightly with salt and pepper. Drain excess fat and transfer the beef to the slow cooker.
  2. Add the diced potatoes, drained black beans, drained pinto beans, crushed tomatoes, and chopped onion to the slow cooker with the beef.
  3. Sprinkle in the chili powder and garlic powder. Stir everything until evenly combined. Taste and adjust salt and pepper.
Cooking
  1. Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The casserole is done when the potatoes are fork-tender.
  2. Sprinkle the shredded cheddar evenly over the top. Cover and let the cheese melt for 5–10 minutes, or until gooey. Serve hot.

Notes

Serve garnished with chopped cilantro, sliced green onions, and a dollop of sour cream. Store leftovers refrigerated for 3-4 days or freeze for up to 3 months.