Description
A hearty and flavorful Slow Cooker Cowboy Casserole combining ground beef, beans, corn, and hashbrowns with ranch seasoning and melted cheddar cheese, perfect for an easy and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) corn kernels, drained
- 1 lb frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Brown the Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat to reduce grease in the casserole.
- Assemble in Slow Cooker: Transfer the cooked beef into your slow cooker. Add the kidney beans, black beans, corn, frozen hashbrowns, ranch seasoning mix, milk, salt, and pepper. Stir everything together until well combined.
- Cook: Cover the slow cooker and cook on low heat for 4 to 5 hours, or on high heat for 2 to 3 hours, allowing flavors to meld and ingredients to cook through.
- Add Cheese: About 30 minutes prior to serving, sprinkle the shredded cheddar cheese evenly over the top. Cover again and let the cheese melt and become bubbly.
- Serve: Once the cheese has melted, serve the casserole hot. Enjoy this comforting, easy-to-make dish perfect for family dinners.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust the amount of ranch seasoning and salt according to your taste preference.
- Add diced onions or bell peppers during the beef browning step for additional flavor.
- Leftovers can be refrigerated for up to 3 days and reheated.
- For a spicier version, add some chopped jalapeños or hot sauce.
