Description

This Slow-Cooker Cowboy Potato Casserole is a hearty, flavorful dish featuring tender Yukon Gold potatoes, smoky bacon, seasoned ground beef, black beans, corn, and tomatoes with green chiles. Slow-cooked to perfection with a blend of spices, it’s topped with melted pepper Jack cheese and served with sour cream and fresh scallions for a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale

Meats and Oils

1 tsp. neutral oil
6 oz. bacon, cut into 1/4″ strips
1 lb. lean ground beef

Vegetables and Produce

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 lb. Yukon Gold potatoes, unpeeled, cut into 1 1/2″ pieces
3/4 c. fresh or frozen corn, thawed, drained
Thinly sliced scallions, for serving

Pantry and Canned Goods

1 (15-oz.) can black beans, drained
1 (10-oz.) can diced tomatoes and green chiles (such as Rotel)
1/3 c. low-sodium beef broth

Spices and Seasonings

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
Freshly ground black pepper

Dairy

1/2 c. grated pepper Jack cheese
Sour cream, for serving

Instructions

Cook Bacon: In a large skillet over medium-high heat, heat the neutral oil. Add the bacon strips and cook, stirring occasionally, until crispy, about 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a large slow cooker, leaving the fat in the skillet but draining it down to 2 teaspoons.
Brown Ground Beef: In the same skillet, cook the ground beef over medium-high heat without disturbing it until the bottom is browned, about 2 to 3 minutes. Break up the beef with a spatula and continue cooking, stirring until fully browned, about 5 to 7 minutes more. Lower heat to medium and drain all but 1 tablespoon of fat from the skillet.
Sauté Vegetables and Spices: Add the sliced onion, red bell pepper, chopped jalapeño (if using), minced garlic, chili powder, garlic powder, cumin, onion powder, smoked paprika, and 1/4 teaspoon salt to the skillet. Cook, stirring frequently, until the onion just softens, about 5 minutes. Pour in the beef broth, scraping the bottom of the pan to release any browned bits.
Combine Ingredients in Slow Cooker: To the slow cooker, add the diced Yukon Gold potatoes, drained black beans, diced tomatoes and green chiles, corn, and the cooked beef mixture. Season with kosher salt and freshly ground black pepper to taste. Stir gently to combine.
Slow Cook: Cover the slow cooker and cook the casserole 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 after cooking, uncover and continue to cook on High for an additional 15 minutes to allow the liquid to reduce.
Add Cheese: Sprinkle the grated pepper Jack cheese over the hot casserole. Cover and cook on High until the cheese melts, about 10 minutes.
Serve: Spoon the casserole onto plates or bowls. Top with a dollop of sour cream and thinly sliced scallions. Add extra freshly ground black pepper if desired. Serve warm and enjoy your hearty cowboy-style casserole.

Notes

For a spicier dish, include the jalapeño as directed. Omit it if you prefer milder flavors.
You can substitute Yukon Gold potatoes with red potatoes or Russet potatoes if preferred.
If you want the casserole to be less rich, reduce the amount of bacon or substitute with turkey bacon.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.
To make this dish gluten-free, ensure that all canned goods and spices are certified gluten-free.

Prep Time: 20 minutes
Cook Time: 4 hours (High) or 8 hours (Low)
Category: Casserole
Method: Slow Cooking
Cuisine: American

Keywords: slow cooker, casserole, cowboy casserole, potatoes, ground beef, bacon, slow cooker recipe, easy dinner, comfort food