What’s nice about this Crock Pot Cowboy Casserole is that it’s a complete meal all-in-one. It contains your meat, potatoes, veggies, beans and yummy, ooey, gooey cheese! This recipe is great for those busy week nights or weekends, when you just don’t have the time to do a complete homemade individual dish meal.

Crock Pot Cowboy Casserole

• 1 lb. lean ground beef, browned and drained (if needed)
• 1 cup, whole kernel corn, drained
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (15.5 oz.) dark red kidney beans, drained and rinsed
• 1 can (10 3/4 oz) cream of mushroom soup (You can make your own Homemade Condensed Cream Soup)
• 1/4 cup diced onion
• 1 lb. small red potatoes (4-5 small-medium sized ones), sliced thin
• 1/2 tsp black pepper
• 1/4 tsp or less salt
• 1/2 tsp Mrs. Dash seasoning
• 1 cup shredded cheddar cheese

Step 1: Brown the ground beef in a medium fry pan over medium heat until no longer pink, drain if needed.

Step 2: Open the can of corn and drain, measure out one cup. Now, open up the can of dark red kidney beans, drain and rinse. Also, open up the can of diced tomatoes, but do not drain.

Step 3: Dice the onion. Scrub clean the potatoes and slice thinly.

Step 4: Place the ground beef, corn, kidney beans and diced onion in the bottom of the crock pot and mix well.

Step 5: Add the seasonings; salt, black pepper and Mrs. Dash, mix well.

Step 6: Now, add the cream soup and diced tomatoes, mix well. Add your sliced potatoes and mix all together, making sure to coat all of the potato slices.

Step 7: Cover and cook on low 7-8 hours or on high for 4 hours.

Step 8: At the end of the cooking time, uncover and add the one cup of cheese and let cook for an additional 30 minutes or until cheese is melted. *I do give this a couple of stirs while it is cooking just to be sure that all of the potatoes get done.

*Notes: You can use any type of onion (I used purple because that is what I had on hand). You can also omit the salt, add more shredded cheese and use any kind of cream soup.

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