Description
A hearty and comforting casserole packed with flavors of ground beef, beans, and spices, perfect for family dinners and gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup frozen mixed vegetables
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 cups shredded cheese (cheddar or Mexican blend)
- Tortilla chips (for serving)
Instructions
- In a skillet over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Add diced onion and minced garlic, sautéing until the onion is soft and translucent; drain excess fat before transferring the mixture to a slow cooker.
- In the slow cooker, combine kidney beans, corn, diced tomatoes, and frozen mixed vegetables. Sprinkle in chili powder, cumin, salt, and pepper; stir until evenly mixed.
- Cover the slow cooker with the lid and set to cook on low for 6-8 hours, or on high for 3-4 hours.
- About 30 minutes before serving, stir in half of the shredded cheese.
- Serve the Cowboy Casserole hot, topped with crispy tortilla chips and remaining cheese.
Notes
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce. Skipping the browning step is okay; just monitor the texture in the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: unknown
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg