Slow Cooker Cowboy Potato Casserole
This hearty and comforting cowboy potato casserole is packed with seasoned ground beef, tender potatoes, and a creamy, cheesy sauce. Made in the slow cooker, it’s an easy, hands-off meal the whole family will love!
Servings: 8
Ingredients
- 1 ½ pounds ground beef
- 1 onion chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 5 large potatoes peeled and cut into chunks or diced
- 1 can 10.75 oz condensed cream of mushroom soup
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
Cook the Beef Mixture:
- In a skillet over medium heat, cook the ground beef with the onion, garlic, and red bell pepper until the meat is fully browned and the vegetables are tender.
- Drain any excess fat.
Prepare the Sauce:
- In a small bowl, whisk together the cream of mushroom soup, milk, salt, black pepper, and paprika until smooth.
Assemble in the Slow Cooker:
- Layer half of the potatoes in the bottom of the slow cooker.
- Top with half of the cooked meat mixture and half of the soup mixture.
- Repeat the layers with the remaining potatoes, meat, and soup mixture.
Cook the Casserole:
- Cover and cook on low for 5-6 hours, or until the potatoes are tender.
Add the Cheese:
- Sprinkle the shredded cheddar cheese over the casserole.
- Cover and cook for an additional 20 minutes, or until the cheese is melted.
Garnish and Serve:
- Sprinkle with chopped parsley before serving. Enjoy!
Notes
Meat Options: Swap ground beef for ground turkey or diced cooked chicken for a lighter version.
Extra Veggies: Add corn, peas, or carrots for extra flavor and texture.
Cheese Choices: Try using pepper jack, Monterey Jack, or a cheese blend for a different taste.
Crunchy Topping: For added crunch, sprinkle crushed tortilla chips on top in the last few minutes of cooking.