Crock Pot Cowboy Casserole

There are many different ways to prepare this casserole and you can use your favorite ingredients in the recipe.  This is the way my family likes this crock pot cowboy casserole and the way I make it.  Some recipes call for a can of cream of mushroom soup or a creamed soup but I add the diced tomatoes with green chilies instead of the creamed soup to mine.  The dish is delicious served with my recipe for Southern cornmeal hoecakes shown in the photo above.  You can keep this casserole in the fridge for several days and it is good warmed over.

Servings: 8 people


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green red or yellow sweet pepper
  • 3 to 4 red potatoes unpeeled and cut in bit-sized pieces
  • 1 1/2 cups corn frozen or fresh
  • 1 14.5 ounce can kidney beans, drained
  • 2 teaspoons minced garlic
  • 1 10 ounce can diced tomatoes with green chilies, do not drain
  • 1 14.5 ounce can diced tomatoes, do not drain
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • Pinch cayenne or few drops hot sauce
  • 1/2 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup water or beef or chicken broth
  • 1/2 to 1 cup shredded cheese I use Taco blend but you can use whatever you like


  1. Brown ground beef, onions and peppers in a skillet on top of the stove, drain.
  2. Place the potatoes in the bottom of a 3 1/2 quart crock pot and sprinkle corn on top. Add the browned hamburger with onions and peppers on top of the corn along with the kidney beans.
  3. In a bowl combine both cans of diced tomatoes along with the 1/2 cup water or broth. Stir in the black pepper, salt, garlic, chili powder, Worcestershire sauce and cayenne or hot sauce. Mix well and pour over the contents of the crock pot.
  4. Cook on high for 4 hours or low for six hours or until potatoes are done. Once the casserole is finished cooking, sprinkle on shredded cheese, put the top on the crock pot and let it melt.