Cowboy Potato Casserole
Ingredients
- 1 1/2 pounds ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 5 large potatoes, peeled and cut into chunks or diced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- In a skillet over medium heat, brown the ground beef with the onion, garlic, and bell pepper
- until the meat is fully cooked and the vegetables are tender. Drain any excess fat.
- In a small bowl, mix together the cream of mushroom soup, milk, salt, pepper, and paprika.
- Layer half of the potatoes in the bottom of a slow cooker. Top with half of the meat mixture and
- half of the soup mixture. Repeat the layers with the remaining potatoes, meat, and soup mixture.
- Cover and cook on low for 5-6 hours or until the potatoes are tender.
- Sprinkle the shredded cheese over the casserole and cook covered for an additional 20 minutes
- or until the cheese is melted.
- Garnish with chopped parsley before serving.
Notes
Slow Cooker Cowboy Potato Casserole
Servings: 8
Servings: 8