Slow Cooker Cowboy Casserole

Steps

1. 1

   Scrub the potatoes and slice them thinly, about 1/8 inch thick, so they cook evenly in the slow cooker. Dice the onion and mince the garlic.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 5 to 7 minutes, breaking the beef into small pieces, until no pink remains and the onion begins to soften.

   Start 7-minute timer
3. 3

   Add the minced garlic, chili powder, cumin, salt, and black pepper to the skillet. Stir for about 30 seconds, until fragrant. Drain excess grease if necessary.

   Start 30-second timer
4. 4

   Arrange about half of the sliced potatoes in an even layer in the bottom of a 6-quart slow cooker. Sprinkle half of the browned beef mixture over the potatoes.

5. 5

   Add the drained black beans and corn over the beef layer. Top with the remaining beef mixture, then arrange the remaining potatoes over the top.

6. 6

   Pour the beef broth evenly around the edges and over the casserole. Cover the slow cooker and cook on LOW for 6 to 7 hours, or until the potatoes are fork-tender. Avoid lifting the lid repeatedly because this releases heat and lengthens the cooking time.

   Start 7-hour timer
7. 7

   Add the softened cream cheese in small pieces over the cooked casserole. Sprinkle about 1 cup of the shredded cheddar over the top. Cover and cook on HIGH for 15 to 20 minutes, until the cream cheese and cheddar are melted.

   Start 20-minute timer
8. 8

   Stir gently to distribute the creamy cheese sauce without breaking up all of the potato layers. Sprinkle with the remaining cheddar, cover for 2 to 3 minutes to melt it, and garnish with chopped parsley before serving.

   Start 3-minute timer