Crock Pot Cowboy Casserole Recipe
Ground beef, tender potatoes, bacon, corn, beans, tomatoes, and seasonings come together to make a flavorful and hearty crockpot dish. Melty cheese adds the perfect finishing touch!
Equipment
Ingredients
- 1 pound lean ground beef
- 6 slices cooked bacon
- 1 onion, diced
- 2 pounds russet potatoes, peeled and sliced
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp taco seasoning
- 1 tsp chili powder
- 1 ½ tsp sea salt
- ½ tsp black pepper
- 1 ½ cups frozen corn
- 30 ounces canned red kidney beans (2 15 oz cans)
- 10.5 ounce can cream of chicken soup
- 15 ounce can diced tomatoes
- 1 ½ cups shredded cheddar cheese
Instructions
- If you don't have precooked bacon strips, cook your bacon until crispy and break it into small pieces.
- In a large skillet, brown the ground beef over high or medium heat. Drain off any excess fat.
- Peel the potatoes and slice them about 1/4 inch thick.
- Spray a 6 quart crockpot with cooking spray. Layer the cooked ground beef, sliced potatoes, diced onion, bacon, seasonings, corn, beans, condensed soup, and tomatoes. Gently stir together.
- Cook on LOW heat for 7-8 hours, or HIGH heat for 3-4 hours. When the potatoes are tender, it's done.
- Sprinkle the cheese over the top. Add the lid and cook for about 10 minutes or until the cheese melts.
Notes
- Cooking time will vary based on the thickness of the potatoes. Thinner slices will cook faster.
- Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
Nutrition
Calories: 449kcalCarbohydrates: 51gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 65mgSodium: 1335mgPotassium: 1238mgFiber: 9gSugar: 5gVitamin A: 546IUVitamin C: 16mgCalcium: 230mgIron: 5mg
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