Description
Discover how to make a delicious Slow Cooker Cowboy Casserole that’s hearty, flavorful, and perfect for busy weeknights. Get the recipe now!
Ingredients
- 1 Tbsp. olive oil (15 ml)
- 1 lb. ground beef (450 g)
- 1/2 tsp (3 ml). kosher salt
- 1 medium-size (250 g) yellow onion, chopped (about 2 cups)
- 3 medium garlic cloves, finely chopped (about 1 Tbsp (15 ml).)
- 1 packet taco seasoning mix (28 g)
- 12 oz. baby red potatoes, scrubbed and chopped (about 8 medium [40 g each]) (340 g)
- 1 can red kidney beans (440 g), rinsed and drained
- 1 can corn kernels (415 g), drained
- 1 can diced tomatoes (410 g), drained
- 1 can condensed cream of chicken soup (300 g)
- 1 can mild or hot diced green chiles (115 g), undrained
- 2 oz. shredded cheese blend (about 1/2 cup) (60 g)
- Sour cream
- Fresh cilantro leaves
Instructions
- Warm the oil in a large pan over medium-high heat. Add the beef and salt, cooking until it is browned and fully cooked, breaking it apart with a spoon, which should take around 6 minutes. Mix in the onions, garlic, and taco seasoning, stirring frequently until the onions become soft, about 3 minutes more.
- Move the beef mixture to a 6-quart slow cooker. Blend in the potatoes, kidney beans, corn, diced tomatoes, cream of chicken soup, and green chiles. Spread everything into an even layer. Cover the slow cooker and set it to HIGH, stirring every so often, until the potatoes are soft, which takes about 3 to 4 hours.
- Scatter the cheese evenly over the top, then cover again and continue cooking on HIGH until the cheese is fully melted, roughly 15 minutes. Serve the dish garnished with sour cream and cilantro.
Notes
- For a healthier twist, consider using lean ground beef or ground turkey instead of regular ground beef.
- Add extra flavor and nutrients by including additional vegetables like bell peppers or zucchini.
- Try out different cheese blends to give this recipe a unique and delicious spin.