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Slow Cooker Cowboy Beef & Potato Casserole
Ingredients
- 1 pound ground beef
- 4 medium potatoes, diced
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 small onion, chopped
- 2 cups shredded cheddar cheese
- 1 envelope taco seasoning
- Salt and pepper to taste
- 1 cup beef broth
Instructions
In a skillet over medium heat, brown the ground beef and onion until fully cooked; drain excess fat.
In the slow cooker, layer the diced potatoes, corn, tomatoes, and the cooked beef mixture.
Sprinkle taco seasoning evenly over the layers and pour in the beef broth.
Cover and cook on low for about 4-6 hours or on high for 2-3 hours until the potatoes are tender.
In the last 10 minutes of cooking, add the shredded cheddar cheese on top and cover until melted.
Kitchen Tools
- Slow cooker
- Skillet
- Cutting board
- Knife
- Wooden spoon
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can use frozen diced potatoes; just know they might cook faster.
You can substitute ground turkey, chicken, or even a plant-based meat.
You can mix in a cornstarch slurry during the last 30 minutes of cooking.
Yes, kids generally love the cheesy and meaty flavors!
Absolutely! Simply omit the meat and add more vegetables or beans.
Sure! Bell peppers, zucchini, or even spinach would work well.
Reheat in the microwave, stirring occasionally, or on the stovetop on low heat.