Description
A hearty and cozy cowboy casserole made with ground beef, baby red potatoes, and a mix of savory ingredients, perfect for busy weeknights.
Ingredients
Main ingredients
- 1.5-2 pounds ground beef, lean (ensure it is lean to avoid greasiness)
- 1.5 pounds baby red potatoes, sliced (slice into thin coins for even cooking)
- 1 large onion, chopped (for savory flavor)
- 3 cloves garlic, minced (for additional flavor)
- 1 can fire-roasted corn, drained (adds smoky sweetness)
- 1 can diced tomatoes, with juices (adds moisture)
- 1 small can tomato sauce (to bring it all together)
- 1 small can diced green chiles (mild or hot, based on preference)
- 1 cup beef broth (helps potatoes become tender)
- 1.5-2 cups shredded cheese (cheddar or Colby Jack) (for topping)
Spices
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- to taste salt
- to taste pepper
Optional add-ins
- to taste cooked bacon
- 1 can black beans or pinto beans
Instructions
Preparation
- Brown the ground beef with onion and garlic in a skillet until no longer pink. Season with salt, pepper, chili powder, smoked paprika, and cumin. Drain extra fat.
- Wash and slice baby red potatoes into thin coins.
Mixing
- In a bowl, stir together diced tomatoes, tomato sauce, green chiles, and beef broth.
Layering
- Start with a light splash of the sauces in the slow cooker, add a layer of potatoes, a layer of the beef mixture, a handful of corn, and a bit more sauce. Repeat until everything is layered.
Cooking
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the potatoes are fork-tender.
- Sprinkle cheese over the top, cover, and let it melt for 10 to 15 minutes before serving.
Notes
For swaps, use plant-based crumbles for vegetarian version or add jalapeños for heat. Serve garnished with green onions, sour cream, or cilantro.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: dinner, Main Course
- Cuisine: American, Comfort Food