Preheat crock pot/slow cooker.
In a large skillet or frying pan, saute the ground beef and onion together; drain off the fat and discard.
Place the sauted ground beef and onions in the pre-heated crock pot/slow cooker. Add the sliced potatoes, cream of mushroom soup, diced tomatoes, corn, beans, and taco seasoning. Mix together.
Place the lid on the crock pot and cook on low heat for 8 hours or high heat for 4 hours.
Once the casserole seems finished (potatoes are soft and tender), stir one final time. Add salt and pepper to taste. Place the raw (uncooked) biscuit dough in a single layer on the top of the casserole. Sprinkle with the cheddar cheese and cover with lid. DO NOT stir. For best results, the casserole should be bubbly hot before adding the biscuit dough.
Let the biscuits cook for about 15 to 20 minutes or until biscuit dough is completely cooked.
Turn off the crock pot and let sit, with the lid off, until the casserole cools to an edible temperature.
Serves many.
* Cream of chicken or cream of broccoli can be substituted.
** Beef bouillon is optional as the main ingredient is salt. Add some garlic instead.
Cowboy Casserole with Dumplings Recipe: https://whatscookingamerica.net/beef/cowboycasserole-dumplings.htm