Slow Cooker Cowboy Potato Bean Casserole with Cheese
Thin potato slices layered with browned beef, canned kidney beans, tomatoes, corn, and chipotle, finished with Colby and Monterey Jack cheese.
Ingredients
Casserole Base
- 1 lb lean ground beef
- 1 cup finely diced sweet onion
- 1 tablespoon minced garlic
- 1 16-ounce can cooked dark red kidney beans undrained; not dry beans
- 1 14.5-ounce can petite diced tomatoes undrained
- 1 10-ounce can diced tomatoes with roasted green chiles undrained
- 1 cup frozen corn
- 1 teaspoon kosher salt or less with salty canned ingredients
- ½ teaspoon black pepper
- ¼ teaspoon chipotle powder
- 1½ lb Yukon Gold potatoes sliced ⅛ inch thick
Finish and Preparation
- 1¼ cups shredded Colby and Monterey Jack
- 1 teaspoon neutral oil for greasing cooker insert
Instructions
- Grease a suitable slow cooker lightly. Brown beef and diced onion in a nonstick skillet to 160°F. Stir in garlic for 30 seconds, drain excess fat, and transfer to the cooker.
- Combine with undrained kidney beans, both undrained tomato cans, corn, salt, pepper, and chipotle. Reserve 1½ cups mixture briefly while arranging the potatoes.
- Layer or wedge ⅛-inch potato slices through the base and cover them with the reserved mixture. Cover and cook on low about 7 hours or high about 5 hours, until the thickest potato layer is completely tender and the center is hot.
- Sprinkle the measured cheese over the finished casserole and cover 5–10 minutes until melted. Serve 6 saucy portions.
Notes
Only canned cooked kidney beans are specified. Keep potatoes thin and use tenderness rather than melted cheese as the cooking check. Time allows the low setting plus the cheese finish.