Print

Slow Cooker Cowboy Potato Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A heartwarming and hearty casserole combining potatoes, beef, and cheese—perfect for family gatherings.

Ingredients

Scale
  • 2 pounds of russet potatoes, peeled and diced
  • 1 pound of ground beef
  • 1 medium onion, diced
  • 1 cup of diced bell peppers (any color)
  • 2 cups of shredded cheddar cheese
  • 1 can (15 oz) of corn, drained
  • 1 can (15 oz) of black beans, rinsed and drained
  • 1 can (10.5 oz) of cream of mushroom soup
  • 1 cup of beef broth
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of smoked paprika
  • Salt and pepper to taste
  • 1 teaspoon of olive oil (for cooking beef)
  • Fresh cilantro or green onions (for garnish, optional)

Instructions

  1. Begin by preparing your ingredients. Peel and dice the russet potatoes into small pieces, ensuring they are roughly the same size for even cooking.
  2. In a skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain any excess fat and set the beef aside.
  3. In the same skillet, add the diced onion and bell peppers. Sauté for about 3-4 minutes or until they are softened.
  4. In the slow cooker, add the diced potatoes, cooked ground beef, sautéed onion and bell peppers, drained corn, and drained black beans.
  5. In a separate bowl, mix together the cream of mushroom soup, beef broth, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until well combined.
  6. Pour the soup mixture over the ingredients in the slow cooker and gently stir to combine everything.
  7. Sprinkle half of the shredded cheddar cheese on top of the mixture.
  8. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
  9. About 30 minutes before serving, sprinkle the remaining cheese on top and cover again to let it melt.
  10. Once done, serve warm, garnished with fresh cilantro or green onions if desired.

Notes

This casserole can be stored in the fridge for up to 3-4 days, or frozen for up to three months. Uniformly dicing your potatoes ensures even cooking.

Nutrition

Find it online: https://delishrecipezbylucy.com/slow-cooker-cowboy-potato-casserole-recipe/

Scroll to Top