How to make slow cooker cowboy potato casserole (video)

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When I think about cowboys, I picture them eating hearty Tex-Mex dishes like this substantive casserole. I may not spend my days wrangling horses, but by dinnertime I’ve usually worked up quite an appetite. This dish can be thrown together in 10 minutes in the morning; after work, I just sprinkle on the cheese and serve.
The classic combo of meat and potatoes goes perfectly with Tex-Mex flavors: corn, cheese, bell pepper and black beans. Potato casseroles often include creamy soups as a base, but I prefer salsa, which is both lower in calories and higher in flavor.
Cooktop Cove
Slow Cooker Cowboy Potato Casserole
15 minutes
7 hours, 15 minutes
7 hours, 30 minutes
1½ pounds ground beef
6 medium red potatoes, cut into 1½-inch cubes
3 teaspoons salt
1½ teaspoons pepper
2 teaspoons chili powder
1 bunch green onions, sliced
1 green bell pepper, diced
1 14-ounce can corn
1 14-ounce can black beans, drained
1 14-ounce jar salsa
¼ cup chicken broth
4 ounces Monterey Jack cheese, shredded
Brown ground beef and drain off excess fat. Season with 2 teaspoons salt, 1 teaspoon pepper and chili powder. Pour into a 5-quart slow cooker.
Add potatoes and sprinkle with remaining 1 teaspoon salt and ½ teaspoon pepper.
Add all ingredients from green onions to chicken broth. Mix well.
Cover and cook on low 7 hours, or on high for 4 hours.
Sprinkle cheese over the top and cook on high for another 15 minutes until cheese is melted.
Pro tip: Finish with a dollop of sour cream or guacamole for even more Tex-Mex deliciousness.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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