Hold onto your hats cowboys and cowgirls! This Cheesy Crockpot Cowboy Casserole is going to blow your mind. It’s hearty, full of flavor and takes only minutes to prepare.

It’s loaded with potatoes, beef (or vegetarian soy crumbles), beans and cheese. How the heck can you go wrong?! Make sure to PIN THIS recipe for your fall menu. Your family will thank you :)

Cheesy Crockpot Cowboy Casserole

Ingredients

1/4 cup diced onion
1/2 tsp pepper
1 tsp salt
1/2 tsp Mrs. Dash
1 lbs small red potatoess, sliced thin (about 4-5 small red potatoes),
1 can of cream of mushroom soup
1 lb ground beef browned and drained
1 can of diced tomatoes with liquid
1 cup canned corn, drained
1 can dark red kidney beans, drained

1 cup of shredded cheddar cheese

NOTE: I used 1 1/2 pounds of ground beef and the larger size can of diced tomatoes. I also added a little bit more salt.

1/4 cup diced onion 1/2 tsp pepper 1 tsp salt 1/2 tsp Mrs. Dash 1 lbs small red potatoess, sliced thin (about 4-5 small red potatoes), 1 can of cream of mushroom soup 1 lb ground beef browned and drained 1 can of diced tomatoes with liquid 1 cup canned corn, drained 1 can dark red kidney beans, drained 1 cup of shredded cheddar cheese

Directions

Cheesy Crockpot Cowboy Casserole _ FamilyFreshMeals.com

1. Place all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.

2. Cover and cook on high for 4 hours or on low for 7-8 hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.