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Crockpot Cowboy Casserole

This easy casserole with potatoes, beef, tomatoes, bell pepper and kidney beans is a flavorful one pot slow cooker dinner that you can prepare in just a few minutes.
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Dinner, Entree
Cuisine: American
Keyword: cowboy casserole, crockpot, easy, ground beef, slow cooker
Servings: 4
Calories: 535kcal
Author: Tonje



  • 1 pound ground beef
  • 3-4 medium potatoes
  • 1 (15 oz) can kidney beans (drained)
  • 2 (15 oz) can canned diced tomatoes
  • 1 green bell pepper
  • 1 cup frozen corn
  • 1 onion
  • 3 garlic cloves
  • ½ cup beef stock
  • ½ cup shredded cheddar cheese
  • ½ teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon chili powder (optional)
  • ¼ teaspoon pepper
  • ¼ teaspoon salt


  • Peel and dice the onion. Grate or finely dice the garlic. Slice the potatoes into ¼ inch thick slices. Dice the bell pepper.
  • Heat up the olive oil in a skillet or frying pan over medium heat. Add the ground beef, and cook for a few minutes until it's browned.
  • Add diced onion and garlic to the skillet, and sauté for another minute or two, until the onion is soft and translucent.
  • Transfer the beef and onions to the slow cooker, along with all seasoning, sliced potatoes, canned diced tomatoes, diced bell pepper and beef stock. Stir to combine everything evenly.
  • Cover the crockpot with a lid, and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours. Make sure that the potatoes are soft enough to easily pierce with a fork before you continue.
  • Add a drained canned of kidney beans to the slow cooker, and stir to combine.
  • Then, top the casserole with shredded cheese. Cover with a lid, and cook on LOW for 10-15 minutes, or until the cheese has melted.
  • Serve the casserole immediately while it's warm.



  • Refrigerate leftover cowboy casserole for up to 4 days, or freeze for up to 6 months. Reheat in a microwave, slow cooker or on the stove, and serve warm.
  • Feel free to adjust the seasoning, or add any vegetables that you like. This recipe is incredibly easy to customize!
  • If you slice the potatoes thicker than suggested, you might have to increase the cooking time.


Calories: 535kcal | Carbohydrates: 43g | Protein: 29g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 385mg | Potassium: 1281mg | Fiber: 6g | Sugar: 3g | Vitamin A: 319IU | Vitamin C: 62mg | Calcium: 164mg | Iron: 4mg