Smoky Bacon Cowboy Potato Casserole
A hands-off slow-cooker supper built for chilly fall evenings. Cubed russet potatoes, browned beef, crisp bacon, black beans, and corn simmer under a cheddar-soup blanket until everything is tender and smoky. Finish with a melted cheese lid and you have ranch-style comfort without standing over the stove.
6 to 8
Prep: 25 minutes
Cook: 6 hours on LOW
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Ingredients Index
2 Pounds Russet Potatoes, Peeled And Cut Into 3/4-inch Cubes1 Pound 85% Lean Ground Beef6 Slices Thick-cut Bacon, Chopped1 Medium Yellow Onion, Diced1 (15-ounce) Can Black Beans, Rinsed And Drained1 1/2 Cups Frozen Corn1 (10.5-ounce) Can Condensed Cheddar Cheese Soup1/2 Cup Whole Milk2 Cups Shredded Sharp Cheddar Cheese, Divided1 Teaspoon Smoked Paprika, 1/2 Teaspoon Kosher Salt, And 1/4 Teaspoon Black Pepper
Ingredients
- 2 pounds russet potatoes, peeled and cut into 3/4-inch cubes
- 1 pound 85% lean ground beef
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen corn
- 1 (10.5-ounce) can condensed cheddar cheese soup
- 1/2 cup whole milk
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper
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Instructions
- 1Cook chopped bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a paper-towel-lined plate, leaving 1 tablespoon drippings in the pan.
- 2Add ground beef and diced onion to the skillet. Cook, breaking up the meat, until browned and the onion is soft, 6 to 8 minutes. Drain off excess fat.
- 3Lightly grease a 6-quart slow cooker. Spread the cubed potatoes in an even layer on the bottom.
- 4Spoon the beef-onion mixture over the potatoes, then scatter black beans, corn, and cooked bacon on top.
- 5Whisk cheddar cheese soup, milk, smoked paprika, salt, and pepper in a small bowl. Pour the mixture evenly over the casserole.
- 6Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until potatoes are easily pierced with a fork.
- 7Stir in 1 cup of the shredded cheddar. Sprinkle the remaining 1 cup cheese over the top, cover, and cook 10 to 15 minutes more until melted. Serve hot.
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