13 Ingredients
• 1 lb Ground beef
• 1 can 14.5 oz diced tomatoes with green
• 1 can 15 oz kidney beans
• 1 cup Corn, frozen
• 3 cloves Garlic
• 1 Onion, medium
• 4 cups Potatoes
• 1 can 10.75 oz condensed cream of mushroom soup, condensed
• 1/4 tsp Black pepper
• 1 tsp Chili powder
• 1/2 tsp Salt
• 1 cup Cheese
• 1/2 cup Milk
How To Make This Slow Cooker Cowboy Casserole
Step 1: In a skillet over medium heat, cook the ground beef with chopped onion and minced garlic until the beef is browned and the onions are translucent. Drain any excess fat.
Step 2: Transfer the cooked beef mixture to your slow cooker. Add cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and pepper. Stir everything together until well combined.
Step 3: Add the sliced potatoes to the slow cooker, ensuring they are evenly coated with the beef and bean mixture.
Step 4: Cover the slow cooker. Set it to cook on low for 6–7 hours, or if you’re in a hurry, cook on high for 3–4 hours.
Step 5: In the last 20 minutes of cooking, sprinkle shredded cheese on top and allow it to melt. Serve warm
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