Cowboy Casserole

Servings: servings

Calories: 639cal

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.

5 from 10 votes

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.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time6

Total Time6 15