Kitchen notes · a little help before you start

Crock Pot Cowboy Casserole

Name: Crock Pot Cowboy Casserole
Prep time: 10 min
Cook time: 190 min
Total time: 200 min
Yield: 5
Ingredients: 1 pound ground beef (Source: 1 pound ground beef); 1 each small onion, diced (Source: 1 small onion, diced); 1 teaspoon smoked paprika (Source: 1 teaspoon smoked paprika); 1/2 teaspoon salt (Source: 1/2 teaspoon salt); 1/2 teaspoon pepper (Source: 1/2 teaspoon pepper); 12 ounce bag frozen corn (Source: 12 ounce bag frozen corn); 4 each medium Yukon Gold potatoes, diced into 1-inch chunks (Source: 4 medium Yukon Gold potatoes, diced into 1-inch chunks); 15 ounce can red kidney beans, drained and rinsed (Source: 15 ounce can red kidney beans, drained and rinsed); 15 ounce can black beans, drained and rinsed (Source: 15 ounce can black beans, drained and rinsed); 10.5 ounce can cream of chicken soup (Source: 10.5 ounce can cream of chicken soup); 10 ounce can mild Rotel ((diced tomatoes with green chiles)) (Source: 10 ounce can mild Rotel ((diced tomatoes with green chiles))); 2 teaspoons minced garlic (Source: 2 teaspoons minced garlic); 2 cups shredded cheddar cheese ((can use more or less, to taste)) (Source: 2 cups shredded cheddar cheese ((can use more or less, to taste)))

Crock Pot Cowboy Casserole is made with ground beef, can red kidney beans, and can black beans.

Prep: 10 min
Cook: 190 min
Total: 200 min
Original yield: Serves 5
Ingredients: 13 listed

Make it part of your week

Estimating…

DinnerMain courseAmericanChicken BeefBeans & lentilsPrep: 15 minutes or lessTotal: over 60 minutes

Recipe categories & planning details

Meal type: Dinner · Main course
Primary protein: Chicken · Beef · Beans & lentils
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Check when to cover

Follow the covered and uncovered stages in their stated order.

2. Drain and rinse

Complete the draining and rinsing before the ingredients go into the next stage.

3. Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Get to know the ingredients

ground beef

In the method: Add 1 pound ground beef and 1 small onion, diced to a large skillet over medium heat and cook and crumble the meat until browned and the onions are softened.

small onion, diced

In the method: Add 1 pound ground beef and 1 small onion, diced to a large skillet over medium heat and cook and crumble the meat until browned and the onions are softened.

smoked paprika

In the method: Drain off any excess grease, then season the ground beef with 1 teaspoon smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir.

The last little job

Finish as directed

Serve topped with sour cream and sliced green onions, and enjoy.

A little more help as you go

Choose the cooking schedule

Check the slow-cooker setting and timing before deciding when to start.

A few questions you might have

What should I prepare first?

Set out the skillet and crock pot. Start with this step: Add 1 pound ground beef and 1 small onion, diced to a large skillet over medium heat and cook and crumble the meat until browned and the onions are softened.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What check should I look for as it cooks?

Top with 2 cups shredded cheddar cheese and cover for an additional 10 to 15 minutes, until the cheese is melted.

Is there another preparation step to plan for?

Check the slow-cooker setting and timing before deciding when to start.

Additional recipe notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. Don’t like beans? Just leave them out or substitute for ones you do prefer. Just know you’ll be ending up wit ha less thick and hearty casserole because you’re removing two cans worth of beans.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thecountrycook.net. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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