SLOW COOKER COWBOY CASSEROLE
This hearty slow cooker cowboy casserole is loaded with ground beef, beans, corn, and cheesy goodness. It’s the perfect dump-and-go comfort meal for busy nights or cozy weekends—delicious, filling, and family-friendly!
Ingredients
- 1 lb ground beef
- 1 small onion chopped
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 10.5 oz can condensed cream of mushroom soup
- ½ cup milk
- 1½ cups shredded cheddar cheese
- 1 28 oz bag frozen tater tots
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
Brown the Meat:
- In a skillet, cook the ground beef and onion over medium heat until browned. Drain excess fat.
Mix the Base:
- In a large bowl, stir together the cooked beef mixture, beans, corn, cream of mushroom soup, milk, and 1 cup of cheese. Add salt and pepper to taste.
Layer in the Crockpot:
- Grease the slow cooker insert. Layer half the tater tots on the bottom. Pour in the beef mixture. Top with remaining tater tots.
Cook:
- Cover and cook on low for 5–6 hours or high for 2½–3 hours.
Add Final Cheese:
- Sprinkle remaining ½ cup of cheese over the top in the last 15 minutes of cooking. Cover to melt.
Serve:
- Garnish with green onions or parsley if desired. Scoop and serve warm.
Notes
- Customise: Swap kidney beans with black beans or pinto beans.
- Spice it up: Add taco seasoning or chopped jalapeños for a kick.
- Make Ahead: Prep everything the night before and refrigerate. Start cooking in the morning!
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
- Freezer Friendly: Freeze portions in airtight containers for up to 3 months.