Cowboy Potato Casserole
This creamy blend of seasoned ground beef, hearty potatoes, and tangy cheese is the ultimate comfort food, all made in a slow cooker with minimal cleanup.
Ingredients
Meat and Vegetables
- 1.5 pounds ground beef or ground turkey/chicken for a leaner option
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds frozen diced potatoes like O’Brien hash browns with peppers and onions or plain diced hash browns
- 1 can whole kernel corn (15-ounce), drained
- 1 can Rotel diced tomatoes with green chilies (10-ounce), undrained
- 1 can condensed cream of mushroom soup (10.75-ounce) can be substituted with cream of celery or vegan alternative
Liquids and Seasonings
- 1/2 cup beef broth or milk
- 1 teaspoon dried paprika
- 1 teaspoon dried parsley flakes (optional) for color
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt to taste; start with 1/2 teaspoon, adjust after cooking
Toppings
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup crispy fried onions or cooked, crumbled bacon, optional for topping
Instructions
Preparation
- In a skillet, brown the ground beef, chopped onion, and minced garlic over medium heat until the meat is cooked through. Drain off any excess fat.
- In your slow cooker, mix together the cooked beef, frozen potatoes, corn, Rotel, soup, broth or milk, and all the seasonings (paprika, parsley, chili powder, garlic powder, black pepper, and salt).
Cooking
- Stir in 1 cup of the cheddar cheese into the mixture.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours until the potatoes are tender.
- Before serving, sprinkle the remaining cheddar cheese on top and let it melt. Finish with crispy fried onions or crumbled bacon if using.
Serving
- Scoop out a heaping portion, dig in, and savor every cheesy bite!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to 3 months. Thaw overnight in the fridge before reheating.