Slow Cooker Cowboy Casserole

INGREDIENTS:

1 pound ground beef

1 medium onion, chopped (sweet or yellow — don’t stress)

3 cloves garlic, minced (jarred minced garlic? Go for it, I won’t tell)

1 can (10.75 oz) condensed cream of mushroom soup

1/2 cup milk (whole, 2%, whatever’s in the fridge)

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies (Rotel is my go-to)

1 cup frozen corn

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cups sliced potatoes (about 1.5 pounds — peel ’em if you want)

1 cup shredded cheese (cheddar’s classic but pepper jack’s tasty too

Little Tip: If your potatoes are big honkers, slice ’em thin so they cook through nicely. Nobody wants a crunchy bite in a casserole.

DIRECTIONS:

Brown your beef: Grab a skillet, set it over medium heat, and toss in your ground beef, chopped onion, and garlic. Cook until the beef’s all browned up and the onions look soft and smell amazing. Drain off the extra grease — I usually just tilt the pan and scoop it out with a spoon.

Dump it in: Now scrape that beefy goodness into your slow cooker. Add the soup, milk, beans, tomatoes, corn, chili powder, salt, and pepper. Give it a good stir — you want those spices spread around.

Add potatoes: Throw in your sliced potatoes. Stir ’em around so they get cozy in all that saucy goodness.

Cover and cook: Lid on, set it to low for 6–7 hours or high for 3–4 if you’re in a rush. Don’t peek too much — that heat’s precious.

Say cheese: About 20 minutes before dinner, sprinkle the shredded cheese over the top. Pop the lid back on so it melts into a glorious gooey blanket.

Scoop and serve: Grab a big spoon — it’s not fancy food, so dig in. Maybe add a sprinkle of extra cheese if you’re feeling rebellious.