This cowboy casserole is good for anyone - including any of you city folk reading this. In fact, you might love it so much it could become a household favorite. Like any casserole it's got warm, gooey, goodness and it's packed with flavors that remind us of home. This cowboy casserole is filled with beef, onions, beans, tomatoes, and topped in melty cheese.
Prep time takes just 10-15 minutes, and all you have to do is brown the meat then toss the rest of your ingredients into the slow cooker so it can work its magic all day long.
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But before we dive into the recipe, a few FAQs:
Where did this dish originate from?
The origins of cowboy casserole can be traced back to the American Old West, during the late 19th century. As pioneers and settlers embarked on long cattle drives across vast open ranges, they needed hearty and filling meals that could be prepared easily over an open fire or in a simple camp kitchen.
Cowboy casserole, also known as chuckwagon casserole, was born out of necessity, utilizing ingredients readily available to the cowboys on the trail. The dish typically consisted of layers of ground beef or beef chunks, potatoes, onions, and various vegetables, all cooked together in a Dutch oven or cast-iron skillet. Over time, different variations of the recipe emerged, incorporating regional flavors and ingredients. Today, cowboy casserole remains a beloved comfort food, evoking a sense of ruggedness, simplicity, and the spirit of the American West.
Cowboy potato crock pot
Ingredients
1½ pounds ground beef, browned and drained
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz) can diced tomatoes with green chili, undrained
¼ cup water
1 ½ tablespoon salt
2 teaspoon pepper
4 oz shredded cheddar cheese
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz) can diced tomatoes with green chili, undrained
¼ cup water
1 ½ tablespoon salt
2 teaspoon pepper
4 oz shredded cheddar cheese
Directions
1. Brown ground beef and drain off excess fat.
2. Add potatoes to 4-quart slow cooker and season with salt and pepper.
3. Add onion and garlic.
4. Add beef, beans, and tomato. Pour over water.
5. Cover and cook on low 7-8 hours.
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6. Sprinkle cheese in last 15 minutes and continue to cook covered.
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