Description
This Slow Cooker Cowboy Casserole is a hearty, comforting one-pot meal loaded with seasoned ground beef, three types of beans, potatoes, veggies, and a rich tomato sauce, all topped with melty cheese. It’s the ultimate dump-and-go dinner with bold Southwestern flavor.
Ingredients
For the Meat Base:
- 2 pounds ground beef (80/20 lean is ideal for flavor, but drain well)
- 1 large yellow onion, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil (or preferred cooking oil)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
For the Sauce & Beans:
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with green chilies, undrained
- 1/2 cup beef broth or water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
For the Vegetables & Topping:
- 1 (15-ounce) can corn, drained (or 1 1/2 cups frozen corn)
- 2 large Russet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups shredded Colby Jack or cheddar cheese, divided
- Optional garnishes: fresh chopped cilantro, sour cream, extra shredded cheese, sliced green onions
Instructions
1. Brown the ground beef in a large skillet over medium-high heat with 1 tablespoon of olive oil, breaking it up as it cooks. Drain excess fat.
2. Reduce heat to medium, add chopped onion, red and green bell peppers, and sauté for 5-7 minutes until soft and translucent.
3. Add minced garlic, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne. Stir and cook for 1 more minute.
4. Return the browned beef to the skillet and mix well with the aromatics and spices.
5. Lightly grease a 6-quart (or larger) slow cooker with cooking spray or oil.
6. Transfer the beef and veggie mixture into the bottom of the slow cooker and spread evenly.
7. Layer diced potatoes evenly on top of the beef mixture.
8. Add kidney beans, pinto beans, and black beans on top of the potatoes.
9. Add drained corn as the next layer.
10. In a separate bowl, mix crushed tomatoes, tomato sauce, tomato paste, diced tomatoes with green chilies, beef broth, Worcestershire sauce, and brown sugar.
11. Pour the sauce mixture evenly over the layers in the slow cooker. Stir gently to combine.
12. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are fork-tender.
13. About 30 minutes before serving, sprinkle 1 1/2 cups of shredded cheese over the top. Cover and cook until melted.
14. Optional: Garnish with extra cheese, sour cream, cilantro, or green onions before serving.
Notes
For extra richness, top with cornbread batter during the final 45 minutes for a Southern-style crust.
Stir occasionally while cooking to prevent sticking, especially on HIGH.
You can swap beef broth for vegetable broth or white wine.
Add leftover vegetables to reduce waste and boost flavor.
A pinch of brown sugar balances the acidity of the tomatoes.
This casserole freezes well for future meals.
Nutrition
- Serving Size: 1 1/2 cups