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Slow Cooker Cowboy Casserole

This hearty Slow Cooker Cowboy Casserole is a delicious and easy meal perfect for a busy weeknight. It combines ground beef, beans, corn, and a cheesy cornbread topping for a comforting and flavorful dish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained (like Rotel)
  • 1 packet taco seasoning
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 cups shredded cheddar cheese
Cornbread Topping
  • 1 (8 ounce) package cornbread mix
  • 1/2 cup milk
  • 1 egg

Method
 

  1. Brown ground beef and onion in a skillet; drain excess grease.
  2. In a slow cooker, combine the cooked ground beef mixture, kidney beans, corn, diced tomatoes and green chiles, taco seasoning, and cream of mushroom soup.
  3. Stir well to combine.
  4. In a separate bowl, prepare cornbread mix according to package directions, using milk and egg.
  5. Pour cornbread batter over the beef and bean mixture in the slow cooker.
  6. Sprinkle cheddar cheese over the top.
  7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until cornbread is cooked through.

Notes

For a spicier casserole, use hot taco seasoning or add a pinch of cayenne pepper.