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Slow Cooker Cowboy Casserole

A hearty and comforting slow cooker casserole packed with ground beef, pinto beans, corn, and a savory blend of spices.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can pinto beans 15 oz, drained and rinsed
  • 1 can corn 15 oz, drained
  • 1 can diced tomatoes with green chiles 10 oz
  • 1 can tomato sauce 8 oz
  • 1 tbsp Worcestershire sauce (halal-compliant)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp fresh cilantro chopped, for garnish

Equipment

  • Large skillet
  • Slow Cooker

Method
 

Preparation
  1. Brown the ground beef in a large skillet over medium-high heat until no pink remains.
  2. Add the diced onion to the skillet and cook until softened.
  3. Stir in the minced garlic and cook for 30 seconds.
  4. Drain excess fat from the skillet.
  5. Transfer the beef mixture to the slow cooker.
  6. Add the pinto beans, corn, diced tomatoes with green chiles, tomato sauce, Worcestershire sauce, and spices to the slow cooker.
  7. Stir all ingredients until well combined.
  8. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  9. Sprinkle the shredded cheddar cheese over the top 30 minutes before serving and cover to melt.
  10. Serve hot, garnished with fresh cilantro.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.