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Slow Cooked Cowboy Casserole

Course Main Course
Cuisine American
Keyword slow-cooked-kickin-cowboy-casserole
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 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.
  • 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.

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.

Nutrition

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