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Slow Cooked Kickin' Cowboy Casserole

Slow Cooked Kickin' Cowboy Casserole

Course Main Course
Cuisine American
Keyword slow-cooked-kickin-cowboy-casserole
Servings 8
Author Melissa Sperka


  • 32 oz frozen diced hashbrowns completely thawed or 5 cup diced potatoes
  • 1 medium sweet onion diced
  • 1 medium jalapeno or poblano pepper seeded and diced
  • 3 clove garlic minced
  • olive oil
  • seasoned salt and black pepper
  • 3 Tbsp dark chili powder
  • 1 Tbsp ground cumin
  • 1 tsp Mexican oregano or 1/2 tsp Italian oregano
  • 2 lb extra 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 mexi-corn drained
  • 1 [15] oz can light red kidney beans or pinto beans drained
  • 3 cup shredded pepper-jack or monterey-jack, divided


  • In a large skillet saute the diced onion and pepper in a few drizzles of olive oil. Cook for 3-5 minutes until softened and beginning to brown. Season with seasoned salt and black pepper to your taste. Add the minced garlic and saute for 1 minute.
  • Add the ground beef, cooking over medium-high until browned and no pink remains. Drain all excess fat from the pan.
  • Add the chili powder, cumin, oregano, diced tomatoes and fiesta nacho cheese soup. Taste and adjust the seasoned salt and black pepper. Mix well and remove from the heat.
  • Press the thawed hashbrowns firmly on the bottom and partially up the sides of a 6 quart oval slow cooker. Drizzle lightly with melted butter or olive oil and season with seasoned salt.
  • Layer the remaining ingredients, starting with 1/2 of the ground beef, mixture 1/2 of corn, 1/2 kidney beans and 1/2 shredded cheese.
  • Repeat 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 until the potatoes are fork tender and cooked through.
  • Sprinkle the reserved cheese on top at the end of cooking and garnish with chopped cilantro, if desired.


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 if needed. Proceed with the recipe as written.