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Slow Cooker Cowboy Casserole

A hearty and flavorful casserole made with ground beef, beans, corn, and topped with cheese, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Browned before adding to the slow cooker.
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 cup bell pepper, chopped
  • 1 cup onion, chopped
  • 2 cups shredded cheddar cheese Added at the end for melting.
  • 1 packet taco seasoning
  • to taste Salt and pepper
  • optional Tortilla chips or cornbread for serving

Method
 

Preparation
  1. In a skillet over medium heat, brown the ground beef until no longer pink; drain excess fat.
  2. Combine the browned beef, kidney beans, black beans, corn, diced tomatoes (with juice), chopped bell pepper, onion, and taco seasoning in a slow cooker and stir well.
Cooking
  1. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
  2. About 30 minutes before serving, sprinkle the shredded cheddar cheese on top and cover until melted.
Serving
  1. Ladle the casserole into bowls and serve with tortilla chips or cornbread.

Notes

Customize beans or add diced jalapeños for extra heat. The casserole can be made ahead and stored in the fridge for 3-4 days. Leftovers can be frozen for up to three months.