Name: Slow Cooker Cowboy Casserole
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 pound ground beef; 4 cups potatoes, chopped (Russet or Yukon Gold recommended); 1 can (15 ounces) kidney beans, drained and rinsed; 1 can (15 ounces) corn, drained; 1 can (15 ounces) tomato sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; 1 cup shredded cheese (optional, for topping); Sour cream and chopped chives (optional, for garnish)

Why You’ll Love This Recipe

I love how hands-off this dish is. After a quick browning of the beef, the slow cooker does all the work, and I end up with a warm, filling casserole that’s perfect for family dinners or meal prep. It’s also super adaptable—I can toss in whatever canned beans or veggies I have on hand. And the leftovers? Even better the next day. A sprinkle of cheese at the end makes it cozy and extra satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef
• 4 cups potatoes, chopped (Russet or Yukon Gold recommended)
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (15 ounces) tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup shredded cheese (optional, for topping)
• Sour cream and chopped chives (optional, for garnish)

Directions

I start by browning the ground beef in a skillet over medium heat until it’s fully cooked. Then I drain off the excess fat.
While that’s cooking, I chop the potatoes into bite-sized pieces so they cook evenly in the slow cooker.
I place the potatoes in the bottom of the slow cooker, then layer on the cooked beef.
Next, I add the kidney beans and corn, followed by the tomato sauce.
I sprinkle on all the seasonings: garlic powder, onion powder, smoked paprika, salt, and pepper.
I repeat the layering process if needed, making sure everything is evenly spread out.
I cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork-tender.
About 30 minutes before serving, I sprinkle shredded cheese on top and let it melt right into the casserole.

Servings and timing

This recipe serves 6 and takes about 15 minutes to prep. It cooks for 6–8 hours on low or 3–4 hours on high, depending on what fits my day best. It’s perfect for a hands-off dinner and makes enough for leftovers.

Variations

I like to switch things up depending on what I have in the pantry. Sometimes I use black beans or pinto beans instead of kidney beans. I’ve also added bell peppers or diced tomatoes for more texture. For extra heat, I toss in a bit of chili powder or a chopped jalapeño. Ground turkey works great if I want a lighter version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I microwave a portion for about 2–3 minutes, or reheat the whole batch in a covered skillet over low heat. It also freezes well—just skip the cheese topping before freezing. I reheat from frozen by thawing overnight in the fridge and warming through in the oven or microwave.

FAQs

Can I make this vegetarian?

Yes, I swap the ground beef for an extra can of beans or a plant-based meat alternative. The flavors still shine through.

Do I have to brown the meat first?

I always do—it adds flavor and helps prevent excess grease in the slow cooker. It also ensures the beef cooks evenly and safely.

Can I use frozen potatoes?

I’ve used frozen diced hash browns in a pinch. They work, but fresh potatoes hold their shape better after long cooking.

What kind of cheese is best?

I usually go for shredded cheddar or a Mexican cheese blend. It melts beautifully and adds a creamy finish to the casserole.

Can I prep this the night before?

Yes, I brown the meat and chop the potatoes ahead of time, then layer everything in the insert, cover, and refrigerate overnight. In the morning, I just pop it into the slow cooker and turn it on.

Conclusion

This Slow Cooker Cowboy Casserole is one of those cozy, reliable meals I turn to again and again. It’s rich, savory, and filling—everything I want in a one-pot dinner. With just a few ingredients and hardly any effort, it feeds the whole family and leaves me with minimal cleanup. Whether I’m prepping for a busy week or feeding a crowd, this casserole always hits the spot.