Slow Cooked Cowboy Casserole

Course Main Course

Cuisine American, Southern

Keyword cowboy-casserole-recipe, slow-cooked-kickin-cowboy-casserole

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings (may vary)

Calories 552kcal

Author Melissa Sperka

Ingredients

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

Instructions

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.
Assemble: Spray the crock of a 6 quart slow cooker or similar size slow cooker with cooking spray. Press hash browns firmly onto 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.
Lock the lid in place and cook on high for 3-4 hours or on low for 7-8 hours OR until the potatoes are fork tender and cooked through.
Uncover the casserole and sprinkle the reserved 1 cup shredded cheese on top. Let stand uncovered until cheese melts.
Garnish with cilantro and serve.

Notes

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.

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