Slow Cooker Cowboy Casserole Directions:
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Heat a nonstick skillet over medium heat.
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Cook ground beef until fully browned, breaking it apart evenly. Drain excess fat completely.
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Chop potatoes into evenly sized bite-size pieces.
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Place chopped potatoes in an even layer at the bottom of a 6-quart slow cooker.
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Add a layer of browned ground beef over the potatoes.
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Sprinkle kidney beans and corn evenly over the beef.
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Pour tomato sauce over the top.
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Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
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Cover and cook on LOW for 7 hours or on HIGH for 4 hours, until potatoes are fork-tender.
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During the final 30 minutes of cooking, sprinkle shredded cheese evenly over the top if using.
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Cover and allow cheese to melt completely before serving.
WW Points Calculation
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Extra lean ground beef (96%), 1 lb: 7.00
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Potatoes, 4 cups: 0.00
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Kidney beans, 15 oz: 4.00
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Corn, 15 oz: 3.00
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Tomato sauce, 15 oz: 3.00
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Garlic powder, onion powder, smoked paprika, salt, black pepper: 0.00
Points Information:
Total Points: 17.00
Servings: 6 servings (about 1 1/2 cups each)
Points per serving: 2.83
Nutrition Information
Calories: 285
Fat: 6 g
Protein: 24 g
Carbohydrates: 34 g
Sugar: 6 g
Sodium: 620 mg
I'm waiting for your comments! Enjoy!
