Description
A comforting cowboy casserole made with ground beef, hearty potatoes, and vibrant vegetables, perfect for busy families.
Ingredients
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
- 1 (16-ounce) can dark red kidney beans, undrained
- 1 (14.5-ounce) can petite diced tomatoes with juice
- 1 (10-ounce) can diced tomatoes with fire-roasted hatch chilies with juice
- 1 cup frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon chipotle powder
- 1½ pounds Yukon Gold potatoes, sliced about ⅜ inch thick
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded
Instructions
- Lightly spray your crockpot with nonstick cooking spray.
- Brown the ground beef, onions, and garlic in a skillet over medium-high heat until the beef is no longer pink.
- Drain any excess grease and transfer the mixture to the prepared crockpot.
- Add kidney beans, diced tomatoes, corn, and seasonings to the crockpot and stir until well combined.
- Remove 1½ cups of the meat mixture and set it aside.
- Layer the sliced Yukon Gold potatoes into the crockpot and sprinkle the reserved meat mixture over the top.
- Cover and cook on high for 5 hours or low for 7 hours.
- Before serving, sprinkle shredded cheese on top, cover again, and let it melt.
Notes
Pairs well with cornbread or fresh green salad. For added flavor, top with sour cream or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American