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Slow cooker cowboy casserole layered in 6-quart crockpot with 1.5 pounds thinly sliced red potatoes bottom layer seasoned salt pepper, 1 pound browned drained ground beef mixed onion powder garlic powder chili powder, topped kidney beans corn diced tomatoes cream mushroom soup milk mixture, covered 2 cups shredded cheddar melted final 10 minutes high heat fork-tender potatoes

Slow Cooker Cowboy Casserole

A hearty layered crockpot dinner with seasoned ground beef, sliced potatoes, baked beans, and melted cheddar. A filling, hands-off slow cooker meal that's ready when you are.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef, 80/20
  • 1.5 lbs russet or Yukon gold potatoes, sliced 1/4-inch thick
  • 1 can (15 oz) baked beans, undrained
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup beef broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and black pepper to taste
  • 1.5 cups shredded sharp cheddar cheese
  • sliced green onions for garnish

Equipment

  • 6-Quart Slow Cooker
  • Skillet
  • Mandoline or Sharp Knife

Method
 

  1. Brown ground beef and onion in a skillet. Drain fat. Add garlic and season with all spices.
  2. Mix cream of mushroom soup, beef broth, and baked beans in a bowl.
  3. Layer half the potatoes in the sprayed slow cooker. Add beef, then bean mixture, then remaining potatoes.
  4. Cook on LOW 7 to 8 hours or HIGH 3.5 to 4 hours until potatoes are fork-tender.
  5. Add cheddar in the last 20 minutes. Replace lid and cook until melted.
  6. Garnish with green onions and serve directly from the slow cooker.

Notes

  • Slice potatoes no thicker than 1/4 inch for even cooking.
  • Always brown and drain beef before adding to avoid a greasy casserole.
  • If potatoes are still firm at the end, remove lid, set to HIGH, and cook 30 more minutes.
  • Freeze without cheese topping for up to 3 months.