Description

A hearty, comforting Slow-Cooker Cowboy Potato Casserole featuring layers of crispy bacon, seasoned ground beef, Yukon Gold potatoes, black beans, tomatoes, and corn, topped with melted pepper Jack cheese, sour cream, and scallions. Perfect for an easy, hands-off meal with bold southwestern flavors.

Ingredients

Scale

Meat and Oil

1 tsp. neutral oil
6 oz. bacon, cut into 1/4″ strips
1 lb. lean ground beef

Vegetables and Aromatics

1 medium yellow onion, thinly sliced
1 red bell pepper, seeds and ribs removed, thinly sliced
1 jalapeño, seeds removed, finely chopped (optional)
2 garlic cloves, minced
2 lb. Yukon Gold potatoes, unpeeled, cut into 1 1/2″ pieces
1 (15-oz.) can black beans, drained
1 (10-oz.) can diced tomatoes and green chiles (such as Rotel)
3/4 c. fresh or frozen corn, thawed, drained
Thinly sliced scallions, for serving

Seasonings and Liquids

2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. smoked paprika
Kosher salt
Freshly ground black pepper
1/3 c. low-sodium beef broth

Dairy and Toppings

1/2 c. grated pepper Jack cheese
Sour cream, for serving

Instructions

Cook Bacon: In a large skillet over medium-high heat, heat the neutral oil. Add the bacon strips and cook, stirring occasionally, until crispy, about 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a large slow cooker. Drain all but 2 teaspoons of the bacon fat from the skillet.
Brown Ground Beef: In the same skillet over medium-high heat, add the ground beef and cook undisturbed until the bottom is browned, about 2 to 3 minutes. Use a spatula to break up the beef and continue cooking, stirring frequently, until browned all over, about 5 to 7 minutes more. Reduce heat to medium and drain all but 1 tablespoon of the fat.
Sauté Vegetables and Spices: Add the onion, red bell pepper, jalapeño (if using), garlic, chili powder, garlic powder, cumin, onion powder, and smoked paprika to the skillet. Season with 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the onion just softens, about 5 minutes. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet to add flavor.
Assemble in Slow Cooker: Add the potatoes, black beans, diced tomatoes with green chiles, corn, and the cooked beef and vegetable mixture into the slow cooker with the cooked bacon. Season with additional salt and freshly ground black pepper to taste. Stir gently to combine.
Slow Cook: Cover and cook the casserole on the high setting for 3 to 4 hours or on low for 6 to 8 hours, until the potatoes are tender. If there is excess liquid after cooking, uncover and continue cooking on high for an additional 15 minutes to reduce the liquid.
Melt Cheese: Sprinkle the grated pepper Jack cheese over the casserole. Cover and cook on high until the cheese melts, approximately 10 minutes.
Serve: Top the casserole with dollops of sour cream and scattered thinly sliced scallions. Season with more freshly ground black pepper if desired, then serve warm.

Notes

Leaving the potato skins on adds texture and nutrients, but you can peel them if preferred.
Adjust the jalapeño quantity or omit for less heat.
Use low-sodium beef broth to control salt levels.
For a vegetarian variation, you can replace meat with plant-based crumbles and omit bacon.
Make sure to cut potatoes evenly for uniform cooking.
Leftovers keep well refrigerating for up to 3 days and reheat nicely.

Prep Time: 20 minutes
Cook Time: 3 to 4 hours on High or 6 to 8 hours on Low
Category: Casserole
Method: Slow Cooking
Cuisine: American, Southwestern

Keywords: Slow cooker casserole, cowboy casserole, beef and potatoes casserole, southwestern casserole, easy slow cooker meal, hearty casserole