Slow Cooker Cowboy Potatoes (Printable Version)
# What You'll Need:
→ Meat and Vegetables
01 -
680 grams ground beef
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
1 red bell pepper, diced
05 -
5 large potatoes (Russet or Yukon Gold), peeled and cut into chunks
→ Sauce and Seasonings
06 -
1 can (305 grams) condensed cream of mushroom soup
07 -
120 milliliters milk
08 -
1 teaspoon salt
09 -
½ teaspoon ground black pepper
10 -
¼ teaspoon paprika
→ Cheese and Garnish
11 -
100 grams shredded cheddar cheese
12 -
2 tablespoons fresh parsley, chopped
# Step-by-Step Directions:
01 -
In a large skillet over medium heat, cook ground beef, chopped onion, minced garlic, and diced red bell pepper until the beef is browned and the vegetables are softened. Drain excess fat and set aside.
02 -
Whisk together condensed cream of mushroom soup, milk, salt, black pepper, and paprika in a mixing bowl until smooth.
03 -
Lightly grease the slow cooker. Arrange half of the potato chunks evenly in the bottom. Spread half of the browned beef mixture over the potatoes, then pour half of the soup mixture on top. Repeat layering with remaining potatoes, beef, and sauce.
04 -
Cover and cook on low heat for 5 to 6 hours, or until potatoes are fork-tender.
05 -
Sprinkle shredded cheddar cheese evenly over the casserole. Cover and cook for an additional 20 minutes, until the cheese is melted and bubbly.
06 -
Sprinkle chopped fresh parsley over the casserole before serving.
# Helpful Notes:
01 -
Use Russet or Yukon Gold potatoes for optimal texture. Browning the beef with vegetables enhances flavor. Add cheese only in the final 20 minutes to prevent graininess.