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Slow Cooked Cowboy Casserole

This kicking Slow Cooked Cowboy Casserole is a one-pot meal that’s hearty and satisfying. It features layers of potatoes, peppers and seasoned ground beef, along with Mexican corn and kidney beans. After simmering in the slow cooker, top it with shredded cheese, cilantro and your favorite toppings just before serving.


Easy Slow Cooked Cowboy Casserole Recipe

While this recipe takes a few steps to prepare it’s well worth the small amount of effort for the mouthwatering end result. How do you make Slow Cooked Cowboy Casserole? The easy-to-find ingredients are layered in the slow cooker beginning with the cubed hash brown potatoes. After browning the ground beef on the stovetop and mixing with the seasonings, tomatoes and nacho cheese soup, layer the ground beef mixture with the kidney beans and corn. Cover and simmer all day on the low setting, then top with your favorite fiesta toppings and dig in! It’s family tested and approved. How to make Crock Pot Cowboy Casserole:

  • Potatoes – Frozen diced hash browns (i.e. Oneida or similar) or 5 cups diced potatoes.
  • Beef – Lean ground beef or ground sirloin.
  • Vegetables – Onion, jalapeno or poblano pepper and garlic.
  • Oil – Olive oil or vegetable oil.
  • Seasonings – Dark chili powder, ground cumin, seasoned salt, black pepper, Mexican oregano or 1/2 tsp Italian oregano.
  • Mix-ins – Fire roasted chili seasoned tomatoes, fiesta nacho soup, mexicorn and light red kidney beans.
  • Cheese – Shredded pepper-jack or monterey-jack.
  • Fresh cilantro for garnishing.
ingredients to make Slow Cooked Kickin' Cowboy Casserole

How to Make the Best Slow Cooked Cowboy Casserole Recipe

  • Ingredients you’ll need to make homemade Slow Cooked Cowboy Casserole: Ground beef, hash browns, olive oil, onion, poblano or jalapeno pepper, light red kidney beans, mince garlic, chili powder, seasoned salt, black pepper, ground cumin, Mexican oregano, cilantro, canned tomatoes, Mexican corn, one can fiesta nacho soup, shredded pepper jack cheese or monterey jack cheese.
  • Kitchen tools you’ll need: A 5 or 6 quart slow cooker or crockpot, measuring cups and spoons, sharp knife and cutting board, cheese grater, skillet and large spoon for stirring everything together.
  • I use thawed frozen hash brown potatoes for a time saver. You could also use fresh cubed Yukon gold or russet potatoes, in the same amount.
  • This casserole recipe can also be made using ground chicken, turkey or chorizo sausage.
  • You could adapt this recipe using frozen corn with peppers in place of canned corn. You could also use pinto beans or black beans in place of the light red kidney beans.
  • Cheese is an easy adaptation to make. Use cheddar or colby jack for a milder flavor profile.
  • I like to serve cowboy casserole with sour cream, salsa, ,olives, guacamolepico de gallo or any of your favorite taco toppings.
  • Store Slow Cooked Cowboy Casserole in an airtight container in the refrigerator for up to 3 days. Reheat in single servings in the microwave.

More Easy Slow Cooker Recipes to Make

Slow cookers were made for busy day cooking and thee are so many recipes you can simmer while you’re away. A few other recipes to add to the busy day dinner rotation:


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Slow Cooked Cowboy Casserole

Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: slow-cooked-kickin-cowboy-casserole
Servings: 8 servings (may vary)
Calories: 552kcal
Author: Melissa Sperka


  • 1 32 oz package frozen diced hash browns (i.e. Oneida or similar) completely thawed or 5 cup diced potatoes
  • 1 medium onion diced
  • 1 medium jalapeno or poblano pepper seeded and diced
  • 3 medium garlic cloves minced
  • 1 Tbsp olive oil
  • 3 Tbsp dark chili powder
  • 1 Tbsp ground cumin
  • 1 tsp each seasoned salt and black pepper
  • 1 tsp Mexican oregano or 1/2 tsp Italian oregano
  • 2 lb lean ground beef
  • 1 15 oz can fire roasted chili seasoned tomatoes
  • 1 10 3/4 oz can fiesta nacho soup [See Cook's note]
  • 1 10 oz can mexicorn drained
  • 1 15 oz can light red kidney beans drained
  • 3 cup shredded pepper-jack or monterey-jack, divided
  • fresh cilantro for garnishing


  • In a large skillet sauté the diced onion and pepper in a few drizzles of olive oil over medium high heat. Cook for 3-5 minutes until softened and beginning to brown. Add the minced garlic and sauté for 1 minute.
  • To the skillet add the ground beef. Continue to cook over medium-high until browned and no pink remains. Drain all excess fat from the pan.
  • To the ground beef add chili powder, cumin, seasoned salt, black pepper, oregano, diced tomatoes and fiesta nacho cheese soup. Mix well and remove from the heat.
  • To assemble: Spray the crock of a 6 quart slow cooker or similar size slow cooker with cooking spray. Press hash browns firmly on the bottom and partially up the sides.
  • Layer the remaining ingredients, starting with 1/2 of the ground beef, mixture 1/2 of corn, 1/2 kidney beans and 1 cup shredded cheese.
  • Repeat layers reserving 1 cup of cheese to sprinkle on top at the end of cooking.
  • Cook on high for 3-4 hours or on low for 7-8 OR until the potatoes are fork tender and cooked through.
  • Uncover, sprinkle the reserved 1 cup shredded cheese on top. Let stand uncovered until cheese melts.
  • Garnish with cilantro and serve.


If you prefer to use a homemade sauce in place of the soup: In a heavy bottomed saucepan, melt 2 Tbsp butter. Add 2 Tbsp all-purpose flour and 1/4 tsp salt. Whisk in 1 cup whole milk, Cook over medium-high whisking until thickened. Add 1/2 cup sharp cheddar cheese and adjust the seasonings to taste. Proceed with the recipe as written.


Serving: 1serving | Calories: 552kcal | Carbohydrates: 44g | Protein: 42g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 924mg | Potassium: 914mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1361IU | Vitamin C: 13mg | Calcium: 378mg | Iron: 5mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I made this 2 days ago, and we’re still living off the leftovers. A little bit of prep work before the meal can hit the slow cooker, but it was worth it. I got to play around Saturday and not worry about dinner since it was already stewing away. Thanks!

    1. Made this to bring camping. Takes a little prep work, but so worth it. I couldn’t find nacho cheese soup so I made the cheese sauce you posted but added some taco seasoning to it. So glad I couldn’t find the soup, it was delicious. Even my picky boyfriend loves it!!

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