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A warm bowl of cheesy cowboy potato casserole with ground beef and corn

Slow Cooker Cowboy Potato Casserole

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 bag (30 oz) frozen shredded hash brown potatoes, thawed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 medium yellow onion, diced
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions
 

  • In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink. Drain excess grease.
  • In a large bowl, combine the cooked beef mixture, hash browns, pinto beans, corn, cream of mushroom soup, sour cream, 1 cup of cheddar cheese, garlic powder, and smoked paprika.
  • Season the mixture with salt and black pepper to taste and stir until thoroughly combined.
  • Grease a 6-quart slow cooker with non-stick cooking spray.
  • Transfer the mixture to the slow cooker, spreading it into an even layer.
  • Cover and cook on High for 3 to 4 hours or Low for 6 to 8 hours until the potatoes are tender.
  • Sprinkle the remaining 1 cup of cheddar cheese over the top 15 minutes before serving. Cover and allow the cheese to melt.
  • Serve hot.