Slow Cooker Cowboy Casserole brings hearty comfort with ground beef, potatoes, beans, chilies, and a creamy sauce that cooks slowly for rich flavor.

Scale

1 lb ground beef

1 medium onion, chopped

3 cloves garlic, minced

1 can (10.75 oz) condensed cream of mushroom soup

1/2 cup milk

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 cup frozen corn

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

4 cups sliced potatoes (about 1.5 lbs)

1 cup shredded cheese (cheddar or your preference)

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1. Gather all ingredients.

2. Chop vegetables uniformly for even cooking.

3. Rinse and drain canned beans to reduce salt.

4. Brown ground beef in a skillet, then drain excess fat.

5. Layer in slow cooker: potatoes, beef, vegetables, and beans.

6. Mix cream, broth, and spices; pour over layers.

7. Cook on low for 6-8 hours.

8. Sprinkle shredded cheese; cover until melted.

Use freshly sliced potatoes for best texture.

Adjust heat with stronger chilies if desired.

Store leftovers in airtight containers for up to three days.