Ultimate Crockpot Cowboy Casserole
×Category: Main Course Ingredients | Type: Casseroles | Servings: 6 | By: Chef Cliff
This crockpot cowboy casserole simmers chili-seasoned beef and beans with potatoes and jalapeno in a slow cooker, with a final topping of shredded sharp Cheddar for a family-friendly dinner. Serve with any toppings you like, such as sliced green onion, chopped cilantro, or sour cream.
Ingredients
- Lean Ground Beef (such as sirloin, Ground): 1 Lbs.
- Onion (Chopped, Small, about 3/4 cup small, about 3/4 cup): 1
- Kosher Salt: 1 TSP
- Ground Black Pepper: 1/2 TSP
- Garlic Powder: 1/2 TSP
- Ground Cumin: 1/2 TSP
- Chili Powder: 1 1/2 TSP
- Fire Roasted Tomatoes
- Water: 1/4 Cup
- Baked Beans (Drained, slightly slightly slightly, slightly): 1 Can
- Kidney Beans (Drained, Rinsed): 1 Can
- Russet Potato (Sliced, Large): 1
- Jalapeno (Sliced): 1
- Cream Of Onion Soup: 1 Can
- Shredded Sharp Cheddar Cheese (Shredded): 2 Cup
- Cilantro
Instructions
- Heat a large nonstick skillet over medium-high heat.
- Add beef and onion and cook, crumbling with a spoon, until beef is browned and onion has softened, about 5 minutes.
- Season with salt, pepper, garlic powder, cumin, and chili powder and stir to combine.
- Add tomatoes and water and cook, stirring constantly and scraping up any browned bits from the bottom of the pan, about 3 minutes.
- Stir in beans and remove from heat.
- Pour half of beef mixture into the slow cooker.
- Top with potatoes and jalapenos.
- Spread cream of onion soup over potatoes and peppers, and top with remaining beef mixture.
- Cover and cook on High for 3 hours, or on Low for 5 hours.
- Uncover, top with cheese, and cook on High for 15 minutes.
- Serve with desired toppings.
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