Why I Love This Recipe

Some nights you just need a dinner that feels cozy, filling, and couldn’t be easier to throw together. That’s exactly why I keep coming back to this Crockpot Cowboy Casserole. Everything cooks together in one slow cooker, so the ground beef, tender potatoes, beans, corn, and Rotel have hours to soak up all the flavor. The creamy combination of cream of mushroom soup, cream of chicken soup, and sour cream gives it that rich, comforting texture that makes every bite feel like classic comfort food. Stir in plenty of cheddar cheese at the end, and you have a hearty dinner that’s guaranteed to disappear fast.

Enjoying The Leftovers

This casserole reheats so well, making it a great meal prep option for lunches or easy dinners later in the week. Top each bowl with green onions, sour cream, or crushed tortilla chips to switch things up, or serve it with cornbread for an extra cozy meal.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm leftovers in the microwave until heated through, stirring halfway if needed. You can also reheat them on the stovetop over medium-low heat with a splash of milk or broth to loosen the sauce if it has thickened.

A bowl of cowboy casserole topped with sour cream, shredded cheddar cheese, and chopped green onions. It is sitting next to the crockpot with cowboy casserole in it.
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Crockpot Cowboy Casserole

Loaded with ground beef, potatoes, beans, corn, Rotel, creamy soups, sour cream, and melted cheddar cheese, this Crockpot Cowboy Casserole is a hearty slow cooker dinner that's rich, comforting, and perfect for busy weeknights or feeding a crowd.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
US M
Servings 8

Ingredients

  • 1 lb ground beef
  • 1 lb 8oz bag of mini red potatoes, cubed
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup corn, canned & drained or frozen
  • 1 can black beans, drained and rinsed
  • 1 can Rotel, diced tomatoes with green chiles
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • ½ cup beef broth
  • 1 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
Optional toppings
  • Extra sour cream
  • Extra shredded cheese
  • Sliced green onions
US – M

Instructions

  • Brown the ground beef in a skillet over medium heat, stirring in the diced onion. Cook until the beef is fully cooked and the onion is soft. Add the garlic and cook for another 30 seconds, just until fragrant.
  • Transfer the beef mixture to the crockpot. Add the diced potatoes, corn, black beans, Rotel, cream of mushroom, cream of chicken, beef broth, tomato paste, and all seasonings. Stir well until everything is evenly combined.
  • Cover and cook on high for 3 to 4 hours, stirring once halfway through, until the potatoes are fork tender. Start checking around the 3 hour mark since crockpots can vary.
  • Stir in the sour cream and cheese. Cover again and cook for another 10 to 15 minutes, until everything is creamy and heated through.
  • Serve warm with your favorite toppings. I usually add extra shredded cheddar, more sour cream, and sliced green onions. Enjoy!

Equipment

crockpot
cutting board

Nutrition Per Serving

Calories: 323kcal | Carbohydrates: 26g | Protein: 23g | Fat: 14g | Fiber: 5g