Cheesy Slow Cooker Cowboy Bake

Simple dish that is good for busy nights.

1/4 cup diced onion
1/2 tsp pepper
1/2 tsp garlic powder
1 lb small red potatoes or yukon gold potatoes, sliced thin
1 can of reduced fat cream of mushroom soup
1 lb ground beef browned and drained
1 can of diced tomatoes with liquid
1 cup canned corn
1 can dark red kidney beans, drained
1 cup of reduced fat shredded cheddar cheese


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.

Recipe adapted slightly from - Family Fresh Meals


Elaine said...

Thanks for sharing this recipe! I modified it slightly and put a slight Asian/Tex-Mex/Vegetarian twist on it. I used tofu instead of ground beef. I also heated up some tortillas, and filled them with the Cowboy Bake and rice and cheese to make burritos. My family loved them. Thanks again for sharing!