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Slow Cooker Cowboy Casserole

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Comforting, hearty meal that practically cooks itself. Packed with savory ground beef, tender potatoes, beans, and rich spices.

Ingredients

Scale
  • 1 pound ground beef
  • 4 cups potatoes, chopped (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)

Instructions

  1. Heat skillet over medium heat and cook ground beef until browned, about 6-7 minutes. Drain excess fat.
  2. Chop potatoes into uniform bite-sized pieces about 1 inch in size for even cooking.
  3. Place chopped potatoes at bottom of slow cooker for direct heat contact.
  4. Layer browned ground beef over potatoes, spreading evenly.
  5. Sprinkle drained kidney beans and corn over beef layer, distributing evenly.
  6. Pour tomato sauce over everything. Sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over top.
  7. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are fork-tender.
  8. In last 30 minutes, sprinkle shredded cheese on top and let melt. Serve hot with optional sour cream and chives.

Notes

  • Brown beef well and drain excess fat for best results.
  • Chop potatoes uniformly for even cooking throughout.
  • Yukon Gold potatoes hold shape better than Russets during long cooking.
  • Can substitute kidney beans with black beans or pinto beans.

Nutrition

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