Description
This Slow Cooker Cowboy Casserole is a hearty, comforting one-pot meal featuring ground beef, beans, corn, and crispy hashbrowns, all seasoned with ranch mix and topped with melted cheddar cheese. Perfect for an easy weeknight dinner with minimal prep and maximum flavor.
Ingredients
Scale
Meat
- 1 lb ground beef
Beans & Vegetables
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) corn kernels, drained
- 1 lb frozen hashbrowns
Dairy & Seasonings
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Brown the Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat to prevent greasiness in the casserole.
- Assemble in Slow Cooker: Add the cooked beef to your slow cooker. Stir in kidney beans, black beans, corn, hashbrowns, ranch seasoning mix, milk, salt, and pepper until everything is well combined.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours to allow flavors to meld and hashbrowns to soften.
- Add Cheese: About 30 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover again and let the cheese melt until bubbly and golden.
- Serve: Once the cheese is melted, serve the casserole hot, allowing everyone to enjoy a comforting and filling meal.
Notes
- You can substitute cheddar cheese with pepper jack for a spicy kick.
- For a lower-fat version, use lean ground turkey instead of beef.
- Feel free to add chopped onions or bell peppers during the beef browning step for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated well in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
