Slow Cooker Cowboy Casserole

When it comes to hearty, comfort food, the Slow Cooker Cowboy Casserole is one of my all-time favorites. This dish brings together a wonderful combination of flavors, with tender ground beef, creamy beans, corn, and cheese all cooked together in a savory mix. It’s perfect for busy nights, as it cooks low and slow, filling your kitchen with delicious aromas. Plus, it’s so easy to make – simply layer everything in the slow cooker and let it do the work. Whether you’re feeding a crowd or looking for a meal that will last for days, this casserole is sure to become a go-to in your kitchen.

What I love about this recipe is its versatility. You can easily adjust the ingredients based on what you have in your pantry or according to your taste preferences. Add some extra spices for a little heat or throw in some extra veggies for more flavor. And of course, this casserole is fantastic for leftovers, making it an ideal make-ahead meal. The best part is that everything cooks in one pot, so there’s minimal cleanup afterward!

If you’re looking for a cozy, comforting meal that requires little effort but delivers big on flavor, this Slow Cooker Cowboy Casserole is the perfect choice. It’s a crowd-pleaser that will have everyone asking for seconds.

Ingredients:

• 1 lb ground beef (or ground turkey for a leaner option)

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn kernels, drained

• 1 can (10 oz) diced tomatoes with green chilies

• 1 packet ranch seasoning mix

• 1 packet taco seasoning mix

• 1 cup frozen corn

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 cup sour cream

• 1 cup crushed tortilla chips (optional, for garnish)

How to Bake the Slow Cooker Cowboy Casserole:

1. Prepare the ingredients: In a large skillet, brown the ground beef over medium heat, breaking it apart as it cooks. Once browned, drain any excess fat and set the meat aside.

2. Layer in the slow cooker: In your slow cooker, combine the browned beef, kidney beans, black beans, corn kernels, diced tomatoes with green chilies, and onion. Stir to mix everything together.

3. Add seasonings: Sprinkle the ranch seasoning mix and taco seasoning mix over the ingredients in the slow cooker. Stir again to coat all the ingredients with the seasonings. This adds a flavorful kick to the dish!

4. Mix in cheese: Add the frozen corn and then top the mixture with both the shredded cheddar and Monterey Jack cheeses. Don’t stir the cheese in – it will melt on top, forming a delicious cheesy layer.

5. Slow cook the casserole: Cover the slow cooker and cook on low for 4-6 hours. This allows all the flavors to meld together and the cheese to melt beautifully.

6. Finish with sour cream: About 10 minutes before serving, stir in the sour cream to add a creamy, tangy layer to the casserole. If you prefer, you can serve the sour cream on the side as well.

7. Serve: Once the casserole is done cooking, give it a final stir to combine the melted cheese and creamy sour cream with the other ingredients. Top with crushed tortilla chips for added crunch if you like.

Enjoy this flavorful and comforting casserole straight from the slow cooker! It’s great on its own or served alongside a fresh salad.

How Long to Bake…

While the Slow Cooker Cowboy Casserole doesn’t require any baking in the oven, the cooking time in the slow cooker is key to ensuring all the flavors meld together perfectly. Cooking the casserole on low for 4 to 6 hours is ideal. The ground beef will be tender, the beans and corn will absorb all the savory seasonings, and the cheese will melt into a rich, creamy layer on top. However, if you’re in a rush, you can also cook it on high for 2-3 hours, though the texture may differ slightly as the ingredients won’t have as much time to fully combine.

How to Store Leftovers

If you happen to have leftovers (which is always a good thing with this recipe!), they can be stored easily. Simply place the leftover casserole in an airtight container and store it in the refrigerator for up to 3-4 days. The casserole will keep its flavor and texture well, though the cheese might firm up slightly when chilled. When ready to eat, you can either microwave it or place it back in a baking dish and heat it in the oven at 350°F (175°C) for about 15-20 minutes until heated through.

For longer storage, you can freeze the casserole. Allow it to cool completely, then transfer it to a freezer-safe container or wrap it tightly with foil and plastic wrap. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F (175°C) for about 25-30 minutes or until fully heated.

Tips for Perfect Slow Cooker Cowboy Casserole

1. Don’t Overcrowd the Slow Cooker: The slow cooker needs some space for the heat to circulate. If you’re making a larger batch, it’s better to divide the mixture into two smaller slow cookers or cook in batches to ensure the casserole cooks evenly.

2. Adjust the Seasoning: Everyone’s taste is different, so feel free to adjust the seasoning to your liking. Add extra taco seasoning if you prefer more spice or throw in a handful of diced green chilies for an extra kick.

3. Cheese Variations: The shredded cheddar and Monterey Jack cheese give the casserole a great flavor, but you can experiment with different cheeses. Try Colby Jack, pepper jack, or even Mexican blend cheese for a different twist.

4. Add Veggies: For a more nutritious casserole, try adding extra vegetables like diced bell peppers, zucchini, or spinach. These will add a burst of color and flavor without changing the dish too much.

5. Top with Fresh Garnishes: After serving, sprinkle fresh cilantro, green onions, or diced tomatoes on top for an added layer of freshness.

   Frequently Asked Questions

   1. Can I make this casserole ahead of time?

   Yes! The Slow Cooker Cowboy Casserole is a great make-ahead meal. You can prepare it the night before and store it in the refrigerator. Just assemble everything in the slow cooker, cover it, and refrigerate. When you’re ready to cook, simply set it on the slow cooker to cook as usual. This saves you time on busy days and ensures you have a warm, ready-to-eat meal whenever you need it.

   2. Can I use a different type of meat?

   Absolutely! While ground beef is the most common choice, you can use other ground meats such as ground turkey, chicken, or even beef alternatives if you prefer a leaner option. Just make sure to cook the meat thoroughly before adding it to the slow cooker. Each type of meat will bring its own flavor to the casserole, so you can experiment to find what you like best.

   3. Is it possible to make this casserole vegetarian?

   Yes, you can easily make this recipe vegetarian by skipping the ground meat and using extra beans instead. You could add more kidney beans, black beans, or even chickpeas to replace the meat, along with extra vegetables like bell peppers, mushrooms, or zucchini. The seasoning and cheese will still provide plenty of flavor, making it a filling and satisfying dish.

   4. Can I make this casserole spicier?

   If you love spice, there are plenty of ways to give this dish a kick! You can add jalapeños or chopped green chilies to the mixture. Alternatively, sprinkle some cayenne pepper, chili powder, or a hot salsa into the casserole. Just be sure to taste as you go to avoid making it too spicy, especially if you’re serving it to others who may prefer a milder flavor. You can always add more spice, but it’s harder to take it out once it’s in!

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   Slow Cooker Cowboy Casserole

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   • Author: Lena Meeli
   • Total Time: 4-6 hours (on low)
   • Yield: 6 servings 1x

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   Description

   These Slow Cooker Cowboy Casserole is the perfect dish for a busy day. Packed with hearty ingredients like ground beef, beans, corn, and cheese, this casserole is a comforting and delicious meal. With just a few simple steps, you’ll have a rich, savory dish ready to serve your family or guests. Plus, it’s an easy recipe to adjust based on your preferences, making it a versatile and reliable go-to meal!

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   Ingredients

   Scale 1x2x3x

   • 1 lb ground beef (or ground turkey for a leaner option)

   • 1 can (15 oz) kidney beans, drained and rinsed

   • 1 can (15 oz) black beans, drained and rinsed

   • 1 can (15 oz) corn kernels, drained

   • 1 can (10 oz) diced tomatoes with green chilies

   • 1 packet ranch seasoning mix

   • 1 packet taco seasoning mix

   • 1 cup frozen corn

   • 1 cup shredded cheddar cheese

   • 1 cup shredded Monterey Jack cheese

   • 1 medium onion, chopped

   • 2 cloves garlic, minced

   • 1 cup sour cream

   • 1 cup crushed tortilla chips (optional, for garnish)

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   Instructions

   • Brown the ground beef in a large skillet over medium heat, breaking it apart as it cooks. Drain excess fat and set aside.

   • In the slow cooker, combine the browned beef, kidney beans, black beans, corn, diced tomatoes with green chilies, and onion. Stir to combine.

   • Sprinkle the ranch seasoning and taco seasoning over the mixture and stir until evenly coated.

   • Add the frozen corn and top with shredded cheddar and Monterey Jack cheeses. Do not stir.

   • Cover and cook on low for 4-6 hours, or until the cheese has melted and the casserole is heated through.

   • About 10 minutes before serving, stir in the sour cream for added creaminess.

   • Serve warm and garnish with crushed tortilla chips if desired.

   Notes

   • You can store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.

   • For a different flavor, substitute the ground beef with ground turkey or chicken.

   • Feel free to add extra vegetables like bell peppers or zucchini for more nutrition.

   • Prep Time: 10 minutes
   • Cook Time: 4-6 hours (on low)