Slow Cooker Cowboy Casserole
A hearty, cheesy crockpot dinner with beef, potatoes, beans, corn, and tomatoes, just the kind of stick-to-your-ribs meal that feels like something Grandma would have stirred up on a chilly evening.Ingredients:1 1/2 pounds ground beef1 small onion, diced2 cloves garlic, minced4 cups diced potatoes, peeled or unpeeled1 can kidney beans, 15 ounces, drained and rinsed1 can corn, 15 ounces, drained1 can diced tomatoes, 14.5 ounces, undrained1 can cream of mushroom soup, 10.5 ounces1/2 cup beef broth2 tablespoons tomato paste1 tablespoon Worcestershire sauce1 teaspoon chili powder1 teaspoon smoked paprika1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon black pepper1 1/2 cups shredded cheddar cheeseInstructions:Lightly grease a 6-quart slow cooker with nonstick cooking spray.In a large skillet over medium heat, cook the ground beef and diced onion for 6–8 minutes, breaking the beef apart as it browns.Add the minced garlic and cook for 30 seconds, just until fragrant.Drain excess grease from the skillet, then transfer the beef mixture to the slow cooker.Add the diced potatoes, kidney beans, corn, and diced tomatoes with their juices.In a medium bowl, stir together the cream of mushroom soup, beef broth, tomato paste, Worcestershire sauce, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.Pour the sauce mixture over the beef and vegetables. Stir gently until everything is evenly coated.Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are fork-tender.Sprinkle the shredded cheddar cheese evenly over the top. Cover again and cook for 10–15 minutes, until the cheese is melted.Let the casserole sit for 5 minutes before serving. Serve warm with cornbread, biscuits, or a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutesServings: 6 | Calories: Approximately 530 per serving