My hubby can't get enough of this cowboy recipe! Truly 5 stars!

Cowboy Potato Casserole in a Slow Cooker 8 Servings

Parts needed: 1 0.5 lbs of ground beef

Mince three cloves of garlic and slice one onion.

Chopped red bell pepper, one (1)

5 big potatoes, peeled and sliced or chopped

10,75% of an ounce can mushroom soup with a reduced cream base

one and a half cups of cream

1/4 cup of cheddar cheese, shredded

One teaspoon of salt

one-half teaspoon of black pepper

about a quarter teaspoon of paprika

2 teaspoons of finely chopped fresh parsley

What to do

While the bell pepper, onion, and ground beef are cooking in a pan over medium heat, brown the meat completely. Remove any surplus of fat.

Combine the milk, paprika, salt, pepper, and cream of mushroom soup in a small bowl.

In a slow cooker, lay down half of the potatoes in a layer. Spoon half the meat mixture and half the soup mixture onto the top. Layer the remaining meat, potatoes, and soup mixture in the same way.

Cook, covered, over low heat for five to six hours, or until potatoes are soft.

Cover and continue cooking for 20 more minutes, or until the shredded cheese has melted.

Before serving, garnish with chopped parsley.

Tips and Variations

Substitute ground turkey or diced cooked chicken for the ground beef for a leaner take on this traditional recipe. Additional veggies, such as maize, peas, or carrots, can also be added to the mixture. Feel free to experiment with other types of cheese; pepper jack is a great kick. In the final minutes of cooking, sprinkle crumbled tortilla chips on top of the casserole for a little crunch.