Alright now, listen up! If you’re lookin’ for a set-it-and-forget-it kind of meal that’s gonna warm your soul and bring the family runnin’ to the table, then this Crockpot Beef and Potato Casserole is the one. We talkin’ tender beef, layers of potatoes, creamy sauce, beans, corn, and just the right amount of kick to bring everything together. Whether it’s a weeknight dinner or you’re feedin’ the whole crew at a family gathering, this dish delivers every single time.
Why You Should Make This Dish
Let me break it down for you. This ain’t just another slow cooker meal—this is comfort food done right. We talkin’:
- Minimal prep
- Maximum flavor
- Affordable ingredients
- One-pot convenience
You get that melt-in-your-mouth beef, hearty potatoes, and cheesy goodness in every bite. It’s got that Tex-Mex vibe with the tomatoes and chilies, a little spice from the chili powder, and all that creamy richness from the soup and melted cheese. And the best part? It practically cooks itself while you handle the rest of your day.
Ingredients You’ll Need
Here’s what you’re gonna need to make this slow-cooked masterpiece:
- 4 cups sliced potatoes (about 1.5 pounds)
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (cheddar or your favorite blend)
Step-by-Step Instructions
Step 1: Brown the Beef
Start with a skillet on medium heat. Toss in your ground beef with the chopped onion and minced garlic. Cook it down until the beef is browned and your onions are soft. Go ahead and drain off any extra grease.
Step 2: Transfer to the Crockpot
Now, take that flavorful beef mixture and move it to your slow cooker. Add in the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, frozen corn, chili powder, salt, and pepper. Give it all a good stir so everything’s mixed up just right.
Step 3: Layer in the Potatoes
Add those sliced potatoes to the slow cooker and make sure they’re covered with the beef mixture. Give it a little push-down so everything’s nestled in real nice.
Step 4: Slow Cook
Cover the crockpot and let it do its thing:
- Low for 6 to 7 hours
- Or High for 3 to 4 hours
Step 5: Add the Cheese
About 20 minutes before you’re ready to serve, sprinkle that shredded cheese all over the top. Let it melt down into the casserole, then it’s time to serve it up hot.
Pro Tip: You can add this to a tortilla and make it into a burrito!
Expert Tips and Tricks
- Thin slices: Slice your potatoes nice and thin to make sure they cook all the way through.
- Pre-cook option: If you’re in a rush, parboil the potatoes for 5 minutes before adding them to the crockpot.
- Mix up the cheese: Try a blend of Monterey Jack, Colby, or Pepper Jack for a different flavor.
- Lean beef: Use lean ground beef to cut down on excess grease.
- Add a crunch: Toss some crushed tortilla chips or French fried onions on top before serving.
15 Delicious Variations
- Taco Style: Add taco seasoning and top with sour cream, salsa, and green onions.
- BBQ Twist: Mix in BBQ sauce instead of tomatoes and chilies.
- Tex-Mex Kick: Use black beans instead of kidney beans and add jalapenos.
- Breakfast Version: Swap ground beef with breakfast sausage and add scrambled eggs.
- Chicken Version: Use shredded rotisserie chicken for a lighter protein.
- Creamier Version: Add 1/2 cup sour cream to the mix.
- Vegetarian: Skip the beef and double up on beans and veggies.
- Italian Style: Use marinara sauce and Italian seasoning.
- Cheeseburger Casserole: Add mustard, ketchup, and pickles on top after cooking.
- Loaded Baked Potato: Add bacon bits, green onions, and extra cheese.
- Buffalo Style: Add buffalo sauce and use blue cheese crumbles.
- Southwest Chicken: Use shredded chicken, black beans, corn, and green chilies.
- Zesty Ranch: Add a packet of ranch seasoning for a creamy tang.
- Mushroom Lovers: Add sautéed mushrooms and extra cream of mushroom soup.
- Low Carb: Swap potatoes for cauliflower florets.
What to Serve With Crockpot Beef and Potato Casserole (15 Side Options)
- Green salad with ranch or vinaigrette
- Cornbread or honey butter biscuits
- Garlic bread
- Roasted Brussels sprouts
- Steamed green beans
- Sautéed spinach or kale
- Mexican rice
- Cilantro lime rice
- Grilled asparagus
- Sweet corn on the cob
- Macaroni salad
- Coleslaw
- Fruit salad
- Deviled eggs
- Cucumber and tomato salad
Storage Tips
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze portions in airtight containers or freezer bags for up to 3 months.
- Reheat: Thaw overnight in the fridge and reheat in the microwave or oven until hot throughout.
How Much to Make for Family Gatherings?
This recipe feeds about 4 to 6 people. For larger gatherings:
- Double the recipe for 8 to 12 servings
- Triple it for 12 to 18 servings
Use an 8-quart slow cooker if you’re scaling up. And don’t be shy with the cheese—more is always better!
How Far in Advance Can I Make This?
You can prep the entire dish 1 to 2 days in advance. Just layer everything in the crockpot insert, cover, and refrigerate. When you’re ready, pop it into the cooker and let it do its thing. Great for meal prep or busy weekends!
Crockpot Beef and Potato Casserole
Ingredients
- – 4 cups sliced potatoes about 1.5 pounds
- – 1 pound ground beef
- – 1 medium onion chopped
- – 3 cloves garlic minced
- – 1 can 15 oz kidney beans
- – 1 can 14.5 oz diced tomatoes with green chilies
- – 1 cup frozen corn
- – 1 can 10.75 oz condensed cream of mushroom soup
- – 1/2 cup milk
- – 1 teaspoon chili powder
- – 1/2 teaspoon salt
- – 1/4 teaspoon black pepper
- – 1 cup shredded cheese cheddar or your favorite blend
Instructions
- In a skillet over medium heat, cook ground beef with chopped onion and minced garlic until the beef is browned and the onions are soft. Drain excess grease.
- Transfer the cooked beef mixture to a crockpot.
- Add the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, frozen corn, chili powder, salt, and black pepper. Stir everything together until well combined.
- Add the sliced potatoes to the crockpot and gently press them into the beef mixture to ensure they’re fully coated and covered.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are tender.
- About 20 minutes before serving, sprinkle shredded cheese over the top of the casserole. Cover and let it melt.
- Serve hot and enjoy!
