Old fashioned slow cooker cowboy casserole with ground beef, Yukon gold potatoes, beans, and fire roasted tomatoes in a creamy-brothy sauce. An easy crockpot dinner recipe with no tater tots!
Why this recipe works
Ground beef, sliced Yukon gold potatoes, kidney beans, and fire roasted tomatoes layer right into the crockpot with a slightly creamy, brothy sauce and cook low and slow all day, that’s the beauty of this slow cooker cowboy casserole. We’re using real sliced potatoes here and not tater tots like so many other cowboy casserole recipes. They cook right in the sauce, turning creamy and soaking up all that savory beef flavor instead of sitting under a crust of frozen potatoes.
I made this many years ago when my kids were still in elementary school. Now I have two grandchildren! I hadn’t made it in years, but wanted to give it an upgrade by adding a couple more ingredients. I ate it for dinner 2 nights in a row and we really enjoyed it. It’s still one of the easiest weeknight dinners you can put together using simple pantry ingredients!
Looking for more ground beef ideas? See our collection of 90 best ground beef recipes here.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
This cowboy casserole is a simple yet hearty meal that’s easy to customize. You can add your favorite herbs or season as you wish.
POTATOES – Yukon gold are my pick because they turn buttery and creamy in the slow cooker and actually hold their shape instead of falling apart. Slice them into 3/4 inch rounds so they cook evenly. Red potatoes will also work here. I wouldn’t use Russets, though. They tend to get overly soft.
GROUND BEEF – 85-90% lean ground beef is best when adding it to a slow cooker. You’ll want to brown it before it goes into the crock, along with onions and garlic. See my post on the right way to brown ground beef for the best flavor!
TOMATOES – I always use fire roasted tomatoes for the additional kick of flavor. If you don’t have or can’t find fire roasted tomatoes, regular canned diced tomatoes work just as well. You can add 1/2 teaspoon of smoked paprika to regular tomatoes, or even use a can of tomato soup instead.
CREAM OF CHICKEN SOUP – You can substitute with cream of mushroom or celery instead if preferred. You do not add water or milk to the cream of chicken soup, just use the condensed soup straight from the can.
BEANS – Drain and rinse your canned beans before adding. Black beans, light red kidney beans, or white beans can be used instead of dark red kidney beans.
ADDITIONS – Feel free to customize this recipe to suit your own tastes! Shredded cheddar cheese on top is always a great addition. A cup or corn or chopped bell peppers adds a nice bit of color as well. For a little heat you can always add some diced jalapenos. I would recommend sauteeing any peppers you add in the skillet with the onion and ground beef before adding to the crock.
How to Make Slow Cooker Cowboy Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in skillet over medium-high heat until shimmering. Add garlic and onion and sauté for a minute or so to soften.
- Add ground beef to the skillet and cook until no pink remains. Drain off fat if needed.
- Add cooked ground beef to the crockpot.
- Cut the ends off the potatoes and slice into 3/4-inch rounds. Layer over the ground beef.
TIP – We say to slice the potatoes after browning the ground beef so that the potato slices will not start turning brown. You can slice them ahead of time, just submerge them in a bowl of cold water until ready to use.
- Add the red beans, canned tomatoes, and cream soup.
- Cover and cook on high for 3-4 hours or on low for 5-6 hours.
Frequently Asked Questions & Expert Tips
Cowboy casserole is a hearty, layered ground beef and potato dish rooted in old chuckwagon cooking, built from humble, filling ingredients. There are several versions out there, from tater tot bakes to hash brown casseroles. This is the slow cooker version, made with fresh sliced potatoes, kidney beans, and a savory tomato sauce.
Yes, I recommend it. Browning the beef with the garlic and onion before it goes in builds flavor, helps break up the meat, and keeps the finished casserole from turning greasy.
This recipe is written for the slow cooker, but you can bake it. Layer everything in a greased 9×13 dish, cover with foil, and bake at 350 degrees F until the potatoes are fork-tender, then uncover for the last 10 to 15 minutes. Because the potatoes are cut into thick rounds, check them with a fork rather than going by a set time.
Cut the potatoes into even 3/4-inch rounds so they cook at the same rate, and give them the full cook time. Yukon gold hold their shape and turn creamy in the sauce. If a few are still firm, they just need longer, so cover and keep cooking until a fork slides through easily.
Yes. Sprinkle shredded cheddar over the top during the last 15 to 20 minutes of cooking, or add it when you serve. A layer of sharp cheddar is a favorite finish.
Yes. Cream of mushroom or cream of celery both work in its place and keep that creamy texture. Add the condensed soup straight from the can, with no water or milk mixed in.
Storage and Freezing Information
Store cooled leftovers in an airtight container in the fridge for 3 to 4 days.
To freeze, portion cooled leftovers into freezer-safe containers and freeze for up to 3 months. The sauce can look a little separated after thawing, but it comes back together when reheated. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave with a small splash of water or broth.
To make it ahead, brown and drain the beef up to a day in advance, or keep cooked beef in the freezer so you can layer and go. You can slice the potatoes ahead too. Keep the rounds covered in cold water so they do not brown, then drain them well before layering.
Serving Suggestions
Slow cooker cowboy casserole is a full meal on its own, but if you want a little something on the side a fresh dinner salad, cornbread, or dinner rolls are always good additions!
More Ground Beef Recipes
- John Wayne Casserole
- Southwest Ground Beef Casserole
- Salisbury Steaks
- Beef Stroganoff
- The Best Meatloaf Recipe Ever
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Cowboy Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 Tablespoon olive oil
- 2 teaspoons minced garlic
- 1 cup chopped onion
- 1 ½ pounds ground beef
- ½ teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 3 pounds Yukon gold potatoes sliced into 3/4-inch thick rounds
- 14 ounce can of dark red kidney beans drained and rinsed
- 14 ounce can of fire roasted tomatoes undrained
- 10 ounce can of cream of chicken soup
Things You’ll Need
Before You Begin
- We say to slice the potatoes after browning the ground beef so that the potato slices will not start turning brown. You can slice them ahead of time, just submerge them in a bowl of cold water until ready to use.
- You do not add water or milk to the cream of chicken soup, just use the condensed soup straight from the can.
- Black beans, light red kidney beans, or white beans can be used instead of dark red kidney beans.
- If you don’t have or can’t find fire roasted tomatoes, regular canned diced tomatoes work just as well. You can add 1/2 teaspoon of smoked paprika to regular tomatoes, or even use a can of tomato soup instead.
- You may notice that this dish cooks for less time than some other crockpot dishes. That’s because the meat is already cooked, you just need the potatoes to cook and flavors to mingle. You don’t want to cook it so long that the potatoes begin to fall apart.
Instructions
- Heat olive oil in skillet over medium-high heat until shimmering. Add garlic and onion and sauté for a minute or so to soften.1 Tablespoon olive oil, 2 teaspoons minced garlic, 1 cup chopped onion
- Add ground beef to the skillet along with the seasonings and cook until no pink remains. Drain off fat if needed.1 1/2 pounds ground beef, 1/2 teaspoon garlic salt, 1 teaspoon onion powder, 1 teaspoon chili powder
- Add cooked ground beef to the crockpot.
- Cut the ends off the potatoes and slice into 3/4-inch rounds. Layer over the ground beef.3 pounds Yukon gold potatoes
- Add the red beans, canned tomatoes, and cream soup.14 ounce can of dark red kidney beans, 14 ounce can of fire roasted tomatoes, 10 ounce can of cream of chicken soup
- Cover and cook on high for 3-4 hours or on low for 5-6 hours.
Expert Tips & FAQs
- Store cooled leftovers in an airtight container in the fridge for 3 to 4 days.
- To freeze, portion cooled leftovers into freezer-safe containers and freeze for up to 3 months. The creamy sauce can look a little separated after thawing, but it comes back together when reheated. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave with a small splash of water or broth.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Sharyn says
Do you stir this occasionally, or just fix and forget? I’m thinking about preparing everything tonight and having my teen throw it in the crock pot while I’m at work tomorrow. Thanks!
Amanda Formaro says
You can just fix it and forget it, but one stir halfway or three quarter the way through won’t hurt :) I didn’t stir. You don’t want to open the lid of a crockpot during cooking because it lets all the heat escape. They say that every time you open the lid, you need to add another 15 minutes to the cooking time.
Catherine A. McClarey says
It’s a little too hot in the summer in my part of the Midwest for this, but this sounds like it would be yummy come fall – a bit like a cross between chili and a more traditional stew. If I wait until fall to prepare it, though, I will probably want to halve it as was suggested in an earlier comment, as the kids will all be off at college then. (Now I just need to shop for a smaller crockpot or a smaller Dutch oven!)
Amanda Formaro says
If you have a smaller pan Catherine, you could use that. Like a brownie baking pan (8×8 or 9×9) :)
Terrell Delgado says
I made tbiz in my Celebrating Home Bean Pot…family loved it. Thanks T
Amanda Formaro says
So glad you enjoyed it Terrell!
norman says
i liked it but thot it a little dry. i used the tomatoes and flour, not the soup.any suggstions to moisten?
Amanda Formaro says
Hi Norman. Without knowing any variations that you may have made, I would just say to check it before it’s done and add a bit of water or broth if it seems to be drying out.
Tammy says
I’m not sure if it will work…gonna try. Because I dont eat beef I will try this with smoked sausage…
(the kind packaged in a horse-shoe-shape) I will let you know hoe it turns out.
Amanda Formaro says
Hope the substitution worked for you Tammy! You could also try ground chicken or turkey :)
Heidi S says
I made this yesterday omitting the onion & used red ball potatoes cut in half. I put half the tomato soup in the bottom of my crock, added the potatoes & put the beef in raw (I only buy 93% lean) then the rest of the soup & seasoned with garlic powder, onion powder & pepper. I loved it!!!
Amanda Formaro says
Sounds wonderful Heidi!
Theresa says
I grew up with a similar recipe called “Shipwreck.” With Shipwreck, you start with the browned meat in the bottom of a dutch oven, layer sliced onions, sliced raw potatoes, sliced raw celery, 16 oz. can kidney beans (drained or undrained, your choice), 1 can condensed tomato soup, 1 soup can water, 1 T sugar sprinkled over top. Cover, bake 2 hours at 350 deg. This would be a quicker way to get the same flavor if you don’t have 6-8 hours to wait for a crockpot.
Robert Montgomery says
Do you drain the beans?
Amanda says
No do not drain the beans :)
Deborah M. says
This sounds great. I might try this for a church pot luck. Do you think I could cook half-way through the night before and the remaining time the next day?
Amanda says
I think as long as the meat has been browned that would be okay to do :)
Sue b. says
I wonder…if I added little carrots & diced celery…am I back at reg. stew w/grnd meat, or, am I still eatin’ with the Cowboys(& girls)? hhmmm. I’ll try it & let you know, when the weather cools down! I always serve dinner at my staff meetings …this could be a winner!
Amanda says
I’m sure you could, easily adaptable!
Annie McCoy says
How many does this feed?
Amanda says
I would say 4-6
Cherie says
I made this and it was great. I also had enough left over to freeze for 2 other meals. I took out enough for 2 meals after 1 hour so I could freeze it. It worked great! I did not use the tomatoe soup however I used 2 cups of fresh tomatoes diced and no garlic.
I also can half the recipe for the smaller crockpot which is great too!
Thanks!
Amanda says
Sounds like a fabulous substitution!
Diane says
Small or large can of tomatoes?
Amanda says
Sorry about that, a 14 oz can
Amanda S. says
Amanda, what size slow cooker is this recipe made for? I have a little 2-quart since it’s just me and the hubby, and would love to make this, but need to figure out the appropriate ingredient amounts!
Amanda says
Hi Amanda. I have always had what I believe is a 4 or 5 quart? So you may want to cut it in half.
Caroline Embleton says
Oh, this looks like a Dutch Oven meal to me! I think I will try it soon,
Amanda says
I’m sure it would be great in a Dutch oven!
Doris says
How long to cook in a Dutch Oven?
Amanda Formaro says
Hi Doris. I haven’t made this in a Dutch oven yet, but I would imagine a good starting point would be 30 minutes and check after that.
"Chunny" (Barbara Zion) says
I love this recipe…..but, have added chunks of onions and, on occasion, to spice things up…..a can of Rotel diced tomatoes!
Amanda says
Glad you enjoyed it Amber, love the addition of the Fritos!
Amber says
I whipped this up yesterday morning. After 2 hours of being in the crockpot it was already smelling good throughout the house. Put it on top of Frito's with some cheese. It was yum!! Thanks!!
Amanda says
i actually wasn’t sure if we were going to like it, but there were so many people on the FamilyCorner.com message boards that had tried it and liked it I figured it must be good… and it was : )
Bridgett says
I love dinners like this! Look at those thick slices of potato….I would be in heaven eating this.
Maian says
these are the “good for youi”beans-potatoes-lean beef and great to eat foods! Thank you
Amanda Formaro says
Enjoy Maian!