Hearty, cheesy, and made for comfort—this one-pot dinner is your weeknight hero.
👨🍳 Servings: 6
⏱ Prep Time: 15 minutes
🔥 Cook Time: 6–8 hours (low) or 3–4 hours (high)
⏲ Total Time: Up to 8 hours 15 minutes
🥘 Dietary Notes: Gluten-Free (verify broth), One-Pot, Family-Friendly
🛒 Ingredients Checklist
Ground beef or sausage
Medium onion, diced
Potatoes, peeled and cubed
Kidney beans (canned)
Diced tomatoes (canned, undrained)
Corn (canned, drained)
Shredded cheddar cheese
Beef broth
Garlic powder
Smoked paprika
Chili powder (optional, for spice)
Salt and pepper
🧑🍳 Instructions
Cook the Meat
In a skillet over medium heat, cook the ground beef and diced onion until browned. Drain any excess fat.
Layer Ingredients in Crockpot
Place the cubed potatoes at the bottom of your Crockpot. Layer the cooked beef and onions on top, followed by kidney beans, diced tomatoes, and corn.
Season and Pour
Sprinkle garlic powder, smoked paprika, chili powder (if using), salt, and pepper over the mixture. Pour the beef broth evenly over everything.
Slow Cook
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork-tender.
Add Cheese and Melt
About 20 minutes before serving, sprinkle cheddar cheese on top. Cover and let melt.
Serve and Enjoy
Scoop into bowls and serve hot—great with crusty bread or cornbread!
🔎 Recipe Notes
Naturally gluten-free if using certified GF broth.
Perfect for busy days—set it and forget it.
Use sharp cheddar for extra punch, or blend with Monterey Jack for a creamier melt.
🥄 About This Recipe
This Crockpot Cowboy Casserole is the kind of cozy, hearty dish that feels like a hug in a bowl. It’s a layered slow-cooked stew of ground meat, tender potatoes, veggies, and melty cheese—made with pantry staples and perfect for hectic weeknights or slow Sundays. Think of it as a chili-meets-casserole hybrid, loaded with flavor and made effortlessly in your slow cooker.
👣 Step-by-Step Cooking Guide
1. Brown the Meat
Start by browning your ground beef or sausage with diced onion in a skillet.
Tip: Get a little caramelization on the meat for more depth of flavor.
2. Layer in the Crockpot
Add cubed potatoes first, then top with cooked meat, kidney beans, diced tomatoes, and corn.
Visual cue: The crockpot should be about 3/4 full—not packed to the brim.
3. Add Seasonings and Broth
Sprinkle all the spices over the layers and pour in the beef broth to bring it all together.
Tip: Add chili powder now if you like a bit of kick.
4. Cook Until Tender
Cover and cook. You’ll know it’s done when the potatoes are soft and the mixture is bubbling gently.
Low & slow = creamier texture. High & fast = great for busy days.
5. Melt the Cheese
Add cheese 15–20 minutes before serving. It’ll melt beautifully over the top.
Tip: Resist the urge to stir once the cheese is on—just let it melt in peace.
🥬 Ingredient Details & Substitutions
Why These Ingredients?
Ground beef/sausage: Provides richness and body. Use sausage for extra flavor.
Potatoes: Adds substance and a comforting bite.
Kidney beans: Bring fiber and earthy flavor.
Diced tomatoes & corn: Add brightness and balance to the dish.
Smoked paprika: The secret to that cowboy-style smoky warmth.
Substitutions:
No ground beef? Use ground turkey or plant-based crumbles.
No cheddar? Use mozzarella or Monterey Jack.
Vegetarian version: Use meat-free crumbles and swap beef broth for veggie broth.
No beef broth? Use 1 ½ cups water + 1 bouillon cube or teaspoon of bouillon paste.
Equipment Notes:
No Crockpot? Use a Dutch oven in the oven at 300°F for 3–4 hours.
🌶 Recipe Variations & Serving Ideas
Flavor Variations:
Add 1/2 cup cooked bacon for smoky depth.
Stir in 1 tsp cumin or chipotle powder for a Tex-Mex twist.
Mix in 1/4 cup sour cream at the end for creaminess.
Serving Suggestions:
Serve with warm cornbread, crusty sourdough, or over rice for a twist.
Top each bowl with chopped green onions or jalapeño slices.
Add a dollop of sour cream or a spoon of salsa for garnish.
Dietary Adaptations:
Gluten-Free: Use gluten-free broth.
Dairy-Free: Omit cheese or use a dairy-free alternative.
Low-Carb: Swap potatoes for cauliflower florets or chopped turnips.
🧊 Storage & Make-Ahead Tips
Storage:
Fridge: Cool completely and store in an airtight container for up to 4 days.
Freezer: Portion into freezer-safe bags and freeze for up to 3 months.
Reheating:
Microwave individual portions for 1–2 minutes, stirring halfway.
Or reheat on the stove with a splash of broth or water to loosen.
Make-Ahead:
Prep all ingredients (meat cooked, veggies chopped) and store in the fridge the night before.
Assemble in Crockpot in the morning and let it slow cook all day.
🔢 Nutrition (Estimated Per Serving)
Calories: 420 kcal
Protein: 24g
Carbohydrates: 32g
Fat: 24g
Fiber: 6g
Allergens: Contains dairy (cheese); verify broth brand for gluten content
❓ Frequently Asked Questions
Q: Can I use sweet potatoes instead of white?
A: Yes! Sweet potatoes work great and add a bit of natural sweetness.
Q: Can I double this recipe?
A: Absolutely. Just make sure your Crockpot is large enough (6–7 qt).
Q: What if I don’t have canned corn?
A: Use frozen corn (no need to thaw) or omit if you prefer.
Q: Can I freeze it with the cheese?
A: Yes, but for best texture, add cheese fresh when reheating.
Q: How spicy is it?
A: Very mild unless you add the optional chili powder. Adjust to taste.
📝 The Story Behind This Recipe
This Crockpot Cowboy Casserole was born on a chilly evening when I had a pound of ground beef, a few potatoes, and not much else. It’s since become a family favorite—a dump-and-go meal that’s hearty, comforting, and endlessly adaptable. It’s perfect for busy weeks, lazy Sundays, and even potlucks. Plus, who doesn’t love a meal that practically cooks itself?
💬 Let’s Talk!
Have you tried this recipe? What did you think—or how did you make it your own? Share your variations, tips, or photos in the comments below. And if you loved it, don’t forget to rate it and share with your friends!