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Chili Cowboy Casserole (Slow-Cooker)
Linda Nortje
No-Fuss, dump and cook, hearty Chili Cowboy Casserole made in the Slow-Cooker
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Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Course
Main Course
Cook Mode
Prevent your screen from going dark
Servings
6
Ingredients
1x
2x
3x
1
Onion
chopped
1
Large
Green Bell Pepper
chopped
4
Medium
Green Chilies
chopped
1
kg
Lean Ground Beef
cooked and drained if necessary (2.2 pounds)
6
Large
Potatoes
skin on, scrubbed and cut into 1cm slices
1
can (410g)
Red Kidney Beans
drained, rinsed and drained again
1
can (400g)
Tomato Soup
Heat-n-Eat kind
Salt and Black Pepper
to taste
Instructions
Mix the Onion, Green Bell Pepper and Chilies – place in the bottom of the slow-cooker.
Scoop the cooked Ground Beef over the Onion mixture – season lightly with Salt and Pepper.
Layer the Potato slices over the meat – season to taste again (lightly)
Pour the Red Kidney Beans over and finally the can of Tomato Soup – do not stir.
Cover and cook on LOW for 6 – 8 hours.
Notes
recipe source (adapted by me)
here
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.