This Crockpot Cowboy Casserole is a hearty slow-cooker beef stew made with ground beef, onion, green bell pepper, potatoes, beans, corn, rotel, and simple spices, and it’s such an easy comfort meal you can just toss together in the morning and let the slow cooker do all the work.

WANT TO SAVE THIS FOR LATER?

We'll email it to you - along with our free printable party planner!

It’s a 4-hour crockpot recipe you can make in the afternoon for busy weekdays. It also works really well for chilly nights, family dinners, or even casual get-togethers.

This stew tastes really good served with a side of warm bread, cornbread, or even a simple green salad to balance everything out.

How to Make Crockpot Cowboy Casserole

Ingredients you’ll need for this recipe

1 lb. ground beef
1 cup onion, chopped
1/2 cup chopped green bell pepper
3–4 red potatoes, cubed
1 1/2 cups frozen corn
14.5 oz can kidney beans, drained
10 oz rotel
1 tsp pepper
1 tsp salt
2 tsp minced garlic
1/2 tsp chili powder
1/2 cup beef broth
1 cup fiesta blend cheese

Step-by-Step Guide

1. Cook ground beef in a skillet until browned, breaking it up as it cooks. Drain excess grease.

2. Add onion and green bell pepper to the skillet and cook until slightly softened.

3. Add potatoes to the crock pot first.

4. Layer in kidney beans and frozen corn.

5. Add the cooked beef and vegetable mixture.

6. Sprinkle in salt, pepper, garlic, and chili powder.

7. Pour in rotel and beef broth.

8. Cook on high for 3–4 hours or low for 6–8 hours.

9. In the last 30 minutes, top with fiesta blend cheese and let it melt before serving.

Serve & Enjoy!

Important Recipe Notes

You can cut the potatoes into smaller cubes if you want them to cook faster and get extra tender in the crock pot.
If you like a thicker stew, mash a few potatoes right in the pot before serving or let it cook uncovered for the last 20–30 minutes.
You can swap ground beef with ground turkey or chicken if you want a lighter version of this recipe.
Don’t skip draining the beef after browning—it helps keep the stew from becoming too greasy.
If you like a little heat, you can add extra rotel, a pinch of cayenne pepper, or even diced jalapeños.
The cheese melts best when added at the end, so don’t put it in too early or it may disappear into the stew.
This recipe stores really well, and the flavors taste even better the next day after sitting overnight in the fridge.
You can easily stretch this meal by adding more potatoes, beans, or corn if you’re feeding a bigger crowd.

Prep Time:10

Cook Time:4 10

Total Time:4 20

Ingredients

1 lb. ground beef
1 cup onion chopped
1/2 cup chopped green bell pepper
3 –4 red potatoes cubed
1 1/2 cups frozen corn
14.5 oz can kidney beans drained
10 oz rotel
1 tsp pepper
1 tsp salt
2 tsp minced garlic
1/2 tsp chili powder
1/2 cup beef broth
1 cup fiesta blend cheese

Instructions

Cook ground beef in a skillet until browned, breaking it up as it cooks. Drain excess grease.
Add onion and green bell pepper to the skillet and cook until slightly softened.
Add potatoes to the crock pot first.
Layer in kidney beans and frozen corn.
Add the cooked beef and vegetable mixture.
Sprinkle in salt, pepper, garlic, and chili powder.
Pour in rotel and beef broth.
Cook on high for 3–4 hours or low for 6–8 hours.
In the last 30 minutes, top with fiesta blend cheese and let it melt before serving.