Description
Discover how to make a delicious Slow Cooker Cowboy Casserole that is hearty and full of flavor. Perfect for a comforting meal any day of the week!
Ingredients
- 1 pound ground beef (454 g)
- 1 small onion, finely chopped (about 180 g)
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) ground black pepper
- 1/2 teaspoon (3 ml) garlic powder
- 1/2 teaspoon (3 ml) ground cumin
- 1 1/2 teaspoon (8 ml) chili powder
- 1 14.5-ounce can fire roasted tomatoes (411 g)
- 1/4 cup water (60 ml)
- 1 can baked beans, slightly drained
- 1 can kidney beans, drained and rinsed
- 1 large russet potato, thinly sliced
- 1 jalapeno, thinly sliced
- 1 can cream of mushroom soup
- 2 cups (480 ml) shredded sharp cheddar cheese
Instructions
- Warm a big nonstick frying pan over medium-high heat. Place the ground beef and chopped onion into the pan and cook, breaking the beef apart with a spoon, until the meat is browned and the onion is tender, roughly 5 minutes.
- Sprinkle with salt, black pepper, garlic powder, cumin, and chili powder, and mix well. Add the roasted tomatoes and water, stirring constantly and scraping the pan to lift any bits stuck to the bottom, for about 3 minutes. Mix in the beans and take the pan off the heat.
- Transfer half of the beef mixture into the slow cooker. Layer the sliced potatoes and jalapenos on top. Spread the cream of mushroom soup over the potatoes and jalapenos, then cover with the remaining beef mixture.
- Cover the slow cooker and set it to cook on High for 3 hours, or Low for 5 hours.
- Remove the lid, sprinkle with cheddar cheese, and cook on High for an additional 15 minutes. Serve with your preferred toppings.
Notes
- For a healthier option, try using lean ground beef or ground turkey.
- Add extra vegetables like bell peppers or corn for more flavor and nutrition.
- To make it spicier, increase chili powder or add hot sauce.
