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A comforting and hearty casserole combining seasoned ground beef, creamy potatoes, sweet corn, and zesty Rotel tomatoes, cooked slowly in a crockpot and topped with melted sharp cheddar cheese.

Ingredients

Scale
  • 1.5 pounds ground beef
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds frozen diced potatoes (such as O’Brien hash browns with peppers and onions or plain diced hash browns)
  • 1 can (15-ounce) whole kernel corn, drained
  • 1 can (10-ounce) Rotel diced tomatoes with green chilies (undrained)
  • 1 can (10.75-ounce) condensed cream of mushroom soup
  • 1/2 cup beef broth or milk
  • 1 teaspoon dried paprika
  • 1 teaspoon dried parsley flakes (optional)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (to taste)
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crispy fried onions or cooked crumbled bacon (optional topping)

Instructions

  1. In a large skillet over medium heat, brown the ground beef until fully cooked; drain excess fat.
  2. Add chopped onions and minced garlic to the skillet; sauté until onions are translucent.
  3. Transfer browned beef mixture to a slow cooker.
  4. Add frozen diced potatoes, drained corn, undrained Rotel tomatoes with green chilies, cream of mushroom soup, and beef broth or milk to the slow cooker.
  5. Season with paprika, parsley flakes (if using), chili powder, garlic powder, black pepper, and salt; stir to combine.
  6. Set slow cooker to low and cook for about 3 hours or until potatoes are tender.
  7. In the last 15 minutes of cooking, stir in 1 cup of shredded cheddar cheese until melted.
  8. Serve topped with remaining cheese and optional crispy fried onions or crumbled bacon.

Notes

Use lean ground beef for a healthier option., Adjust salt and chili powder seasoning to taste during cooking., Layer ingredients for even cooking and flavor distribution., Add cheese towards the end of cooking to maintain melty texture without rubberiness., Allow casserole to rest about 10 minutes after cooking for best texture., Frozen diced potatoes or hash browns are preferred to fresh potatoes for even cooking., Leftovers store well in the fridge for 3-5 days and can be frozen for 2-3 months., Reheat in oven at 350°F (175°C) covered with foil for 20-30 minutes, microwave for 2-4 minutes, or stovetop until warmed through.

Nutrition

Find it online: https://mamapantry.com/slow-cooker-cowboy-potato-casserole/