Description
A hearty and flavorful cowboy casserole made in a slow cooker. This one-pot meal is perfect for a busy weeknight.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 cup corn
- 1/2 cup beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Brown the ground beef in a skillet over medium-high heat. Drain off any excess grease.
- Add the browned ground beef, chopped onion, kidney beans, diced tomatoes, Rotel, corn, beef broth, chili powder, cumin, salt, and pepper to your slow cooker.
- Stir everything to combine.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through.
- Stir in the shredded cheese during the last 15 minutes of cooking, or until melted.
- Serve hot.
Notes
- For a spicier casserole, add a pinch of cayenne pepper.
- You can substitute black beans for kidney beans.
- Serve with your favorite toppings like sour cream, salsa, or avocado.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg