@amberrecipes: Slow Cooker Cowboy Casserole Hearty, warm, and wonderfully nostalgic, this slow cooker casserole brings together tender potatoes, seasoned beef, beans, and melted cheese in a way that feels like an old-fashioned family favorite—perfect for days when you want dinner to cook itself. What You'll Need 1 pound lean ground beef 1 cup finely diced sweet yellow onions 1 tablespoon minced garlic 1 can dark red kidney beans, undrained (16 ounces) 1 can petite diced tomatoes with juice (14.5 ounces) 1 can diced tomatoes with fire-roasted hatch chilies, with juice (10 ounces) 1 cup frozen corn 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 1/4 teaspoon chipotle powder 1 1/2 pounds Yukon Gold potatoes, sliced about 1/8 inch thick 1 1/4 cups Colby and Monterey Jack cheese, freshly shredded How to Make It 1. Lightly spray your slow cooker with nonstick cooking spray. 2. In a skillet over medium-high heat, cook the ground beef, onions, and garlic until the beef is no longer pink. 3. Drain the excess grease and transfer the mixture to the slow cooker. 4. Add the kidney beans, petite diced tomatoes, tomatoes with chilies, frozen corn, kosher salt, black pepper, and chipotle powder. Stir to combine. 5. Remove 1 1/2 cups of the meat mixture and set aside. 6. Layer the sliced Yukon Gold potatoes in the slow cooker. 7. Spread the reserved meat mixture evenly over the top. 8. Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the potatoes are tender. 9. Sprinkle the shredded cheese over the top during the last 10 minutes, or until melted. Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes | Serves: 6 Calories: 520 per serving | Protein: 28 g per serving