Slow Cooker Cowboy Casserole

Ingredients

• 1 lb (450 g) ground beef

• 2 cups elbow macaroni, uncooked

• 1 can (15 oz / 425 g) kidney beans, drained and rinsed

• 1 can (15 oz / 425 g) sweet corn, drained

• 1 can (14.5 oz / 411 g) diced tomatoes, with juices

• 1 can (8 oz / 227 g) tomato sauce

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 cups beef broth, or chicken broth

• 1½ cups shredded cheddar cheese

Seasonings

• 1 teaspoon paprika

• 1 teaspoon chili powder

• 1 teaspoon Italian seasoning

• ½ teaspoon ground cumin

• ½ teaspoon black pepper

• ½–1 teaspoon salt, to taste

• 1 tablespoon olive oil, if needed for browning

Instructions

1. Brown the beef: Heat a skillet over medium-high heat. Cook the ground beef with the chopped onion for 6–8 minutes, breaking it into small pieces. Drain excess fat.

2. Add garlic and seasonings: Stir in the garlic, paprika, chili powder, Italian seasoning, cumin, black pepper, and salt. Cook for another 30–60 seconds.

3. Prepare the slow cooker: Add the cooked beef mixture, kidney beans, corn, diced tomatoes, tomato sauce, and chopped bell peppers to the slow cooker.

4. Add the broth: Pour in the broth and stir until the ingredients are evenly distributed.

5. Slow-cook the mixture: Cover and cook on LOW for approximately 3–4 hours or HIGH for 1½–2 hours, until the peppers are tender and the flavors have blended.

6. Add the macaroni: Stir in the uncooked elbow macaroni. Cover and cook on HIGH for another 20–40 minutes, checking every 10 minutes until the pasta is tender. Add a little extra hot broth if the mixture becomes too thick.

7. Add the cheese: Sprinkle the shredded cheddar over the casserole. Cover for 5–10 minutes, until the cheese melts.

8. Stir and serve: Gently stir the casserole and serve hot. Garnish with chopped parsley or green onions if desired.

Important: Pasta can become mushy if slow-cooked too long. For the most reliable texture, cook the macaroni separately according to the package directions, then stir it into the finished beef-and-bean mixture during the last 10 minutes.

Quick tips

• Make it spicy: Add diced jalapeños or a pinch of cayenne pepper.

• Add more vegetables: Diced zucchini or mushrooms work well.

• Make it creamier: Stir in 2–3 tablespoons of cream cheese before adding the cheddar.

• Storage: Refrigerate leftovers in an airtight container within 2 hours and consume within 3–4 days.

Nutrition information (approximate)

Per serving, based on 8 servings:

Nutrition depends on the ground beef’s fat content, cheese quantity, and pasta portion.

Nut information

• Peanuts and tree nuts: None are required in this recipe.

• Contains: Wheat (regular macaroni) and milk (cheddar cheese).

• Gluten-free option: Use certified gluten-free pasta and check all canned ingredients and seasonings.

• Allergy precaution: Check product labels for allergen and cross-contact warnings.

Serving suggestion: Serve with cornbread, garlic bread, or a crisp green salad for a filling family meal.