Slow Cooker Cowboy Casserole
Ingredients
1 pound lean ground beef
1 cup finely diced sweet yellow onions
1 tablespoon minced garlic
1 (16-ounce) can dark red kidney beans, undrained
1 (14.5-ounce) can petite diced tomatoes with juice
1 (10-ounce) can diced tomatoes with fire roasted hatch chilies, with juice
1 cup frozen corn
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
¼ teaspoon chipotle powder
1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick
Instructions
Step 1: Lightly spray your crockpot with nonstick cooking spray.
Step 2: In a 10-inch nonstick skillet over medium-high heat, brown 1 pound ground beef, 1 cup diced onions, and 1 tablespoon minced garlic until the beef is no longer pink.
Step 3: Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.
Step 4: Add the following to the crockpot:
16 oz undrained kidney beans
14.5 oz petite diced tomatoes with juice
10 oz diced tomatoes with chilies and juice
1 cup frozen corn
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon chipotle powder
Stir everything together until well combined.
Step 5: Remove 1½ cups of the meat mixture and set it aside.
Step 6: Layer or wedge 1½ pounds of sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.
Step 7:Cover and cook:
On high for 5 hours
Or on low for 7 hours
Step 8:Before serving, sprinkle 1¼ cups shredded Colby and Monterey Jack cheese over the top. Cover again and let it melt completely.
Serve hot and enjoy!