Another great thing about this recipe is how flexible it is. You can swap potatoes for frozen tater tots, use different beans, or add a little heat with diced green chilies or jalapeños. It’s also a fantastic one-dish meal that doesn’t need much on the side, though a simple green salad or warm dinner rolls pair beautifully. Comforting, filling, and incredibly easy, this Slow Cooker Cowboy Casserole is a recipe you’ll find yourself coming back to whenever you want something cozy and dependable.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cups diced potatoes (or frozen tater tots)
- 1 can (15 oz) baked beans, undrained
- 1 can (15 oz) corn, drained
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1½ cups shredded cheddar cheese
- Optional: chopped parsley or green onions for garnish
Instructions
- In a skillet over medium heat, brown the ground beef with the diced onion until fully cooked. Drain excess grease.
- Transfer the beef mixture to the slow cooker.
- Add the diced potatoes, baked beans, corn, cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper. Stir well to combine.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are tender.
- About 20 minutes before serving, sprinkle the shredded cheddar cheese over the top, cover, and allow it to melt.
- Serve hot, garnished with parsley or green onions if desired.
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