Ingredients

1 tsp. neutral oil

6 oz. bacon, cut into 1/4″ strips

1 lb. lean ground beef

1 medium yellow onion, thinly sliced

1 red bell pepper, seeds and ribs removed, thinly sliced

1 jalapeño, seeds removed, finely chopped (optional)

2 garlic cloves, minced

2 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. ground cumin

1/2 tsp. onion powder

1/2 tsp. smoked paprika

Kosher salt

1/3 c. low-sodium beef broth

2 lb. Yukon Gold potatoes, unpeeled, cut into 1 1/2″ pieces

1 (15-oz.) can black beans, drained

1 (10-oz.) can diced tomatoes and green chiles (such as Rotel)

3/4 c. fresh or frozen corn, thawed, drained

Freshly ground black pepper

1/2 c. grated pepper Jack cheese

Sour cream and thinly sliced scallions, for serving

Instructions

Step 1: In a large skillet over medium-high heat, heat oil. Cook bacon, stirring occasionally, until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a large slow cooker. Drain all but 2 teaspoons of the fat from the skillet.

Step 2: In the same skillet over medium-high heat, cook ground beef undisturbed until the bottom is browned, about 2 to 3 minutes. Break up the beef with a spatula and continue cooking, stirring, until browned all over, 5 to 7 minutes more. Reduce heat to medium and drain all but 1 tablespoon of the fat.

Step 3: Add onion, bell pepper, jalapeño (if using), garlic, chili powder, garlic powder, cumin, onion powder, paprika, and 1/4 teaspoon salt to the skillet. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add beef broth and scrape up browned bits from the bottom of the skillet.

Step 4: Add potatoes, black beans, diced tomatoes with green chiles, corn, and the beef mixture to the slow cooker. Season with additional salt and freshly ground black pepper to taste.

Step 5: Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the potatoes are tender. If there is excess liquid when done, continue cooking uncovered on High for 15 minutes to reduce.

Step 6: Sprinkle grated pepper Jack cheese over the casserole, cover, and cook on High until the cheese is melted, about 10 minutes.

Step 7: Serve topped with sour cream and thinly sliced scallions. Add extra freshly ground black pepper if desired.

Tips & Variations

For a milder flavor, omit the jalapeño or seed it thoroughly before chopping.

Substitute sweet potatoes for Yukon Gold potatoes for a sweeter twist.

Add a handful of chopped fresh cilantro before serving for extra freshness.

Use smoked sausage in place of ground beef for a different texture and taste.

If you prefer a spicier dish, add a pinch of cayenne pepper or use spicy Rotel tomatoes.

FAQs

Can I prepare this casserole without a slow cooker?

Yes, you can bake it in a covered casserole dish at 350°F (175°C) for about 1 to 1 1/2 hours, or until the potatoes are tender. Stir occasionally and add broth as needed to prevent drying out.

Is it necessary to cook the bacon and beef before adding to the slow cooker?

Cooking the bacon and beef first helps develop deeper flavors and prevents excess fat in the slow cooker. It also ensures the meat is fully cooked and the bacon becomes crispy rather than soggy.

Dinner

Slow-Cooker Cowboy Potato Casserole Recipe

Introduction