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CROCKTOBER 10-15 Crock-Pot Cowboy Casserole




1 lb ground beef browned and drained

¼ cup diced onion

½ tsp pepper

1 tsp salt

½ tsp Mrs. Dash

1 lbs small red potatoes, sliced thin

1 can of cream of mushroom soup

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



  1. Put all of the ingredients except the cheese in a 4- 6 quart Crock-Pot 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.
  3. Serve with warm rolls or biscuits

Credit to familyfreshmeals.com for this cowboy delight!

Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com



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