Slow Cooker Cowboy Potatoes (Printer-Friendly Version)
A rich, slow-cooked casserole combining seasoned beef, soft potatoes, and a creamy cheesy sauce.
# Required Ingredients:
→ Protein and Vegetables
01 -
680 grams ground beef
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
1 red bell pepper, diced
05 -
5 large potatoes (Russet or Yukon Gold), peeled and cut into chunks
→ Creamy Sauce and Seasonings
06 -
1 can (305 grams) condensed cream of mushroom soup
07 -
120 milliliters milk
08 -
1 teaspoon salt
09 -
½ teaspoon ground black pepper
10 -
¼ teaspoon paprika
→ Cheese and Garnish
11 -
120 grams shredded cheddar cheese
12 -
2 tablespoons fresh parsley, chopped
# Step-by-Step Instructions:
01 -
Heat a large skillet over medium heat. Add ground beef, chopped onion, minced garlic, and diced red bell pepper. Cook until the beef is browned and vegetables soften. Drain excess fat and set aside.
02 -
In a mixing bowl, whisk together condensed cream of mushroom soup, milk, salt, black pepper, and paprika until smooth.
03 -
Lightly grease the slow cooker. Place half of the potato chunks evenly at the bottom. Add half of the cooked beef mixture and top with half of the creamy sauce. Repeat layering with the remaining potatoes, beef, and sauce.
04 -
Cover and cook on low heat for 5 to 6 hours, or until potatoes are fork-tender.
05 -
Sprinkle shredded cheddar cheese over the casserole. Cover and cook for an additional 20 minutes until the cheese is melted and bubbly.
06 -
Sprinkle chopped fresh parsley over the casserole just before serving to add freshness and color.
# Handy Cooking Tips:
01 -
Use starchy potatoes like Russet or Yukon Gold for optimal texture. Browning the meat with onions and garlic enhances flavor. Layer potatoes at the bottom for even cooking.