Description
Slow Cooker Cowboy Casserole is a hearty and comforting dish featuring seasoned ground beef, beans, corn, and hashbrowns slow-cooked to perfection and topped with melted cheddar cheese. Perfect for an easy, hands-off meal that combines protein, veggies, and creamy cheese in a flavorful blend.
Ingredients
Scale
Meat
- 1 lb ground beef
Beans and Vegetables
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) corn kernels, drained
- 1 lb frozen hashbrowns
Dairy and Seasonings
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Brown the Beef: In a skillet over medium heat, cook the ground beef until it is completely browned. Drain off any excess fat to keep the dish from becoming greasy.
- Assemble in Slow Cooker: Transfer the cooked ground beef into your slow cooker. Add the kidney beans, black beans, corn, frozen hashbrowns, ranch seasoning mix, milk, salt, and pepper. Stir everything thoroughly to combine all the ingredients evenly.
- Cook: Cover the slow cooker and cook the casserole on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, allowing the flavors to meld and the hashbrowns to soften.
- Add Cheese: About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover again and let the cheese melt and become bubbly.
- Serve: Once the cheese is melted, scoop the casserole onto plates and serve it hot. Enjoy the comforting, flavorful meal!
Notes
- Make sure to drain and rinse the beans properly to reduce sodium and prevent the casserole from becoming watery.
- You can customize the spice level by adding chili powder or cayenne pepper to the ranch seasoning mix.
- If you prefer, swap out frozen hashbrowns for diced potatoes, but cooking times may vary.
- This dish can be prepared a day in advance; simply refrigerate and reheat before serving.
