Description
Crock Pot Cowboy Casserole is a hearty, flavorful one-pot meal combining ground beef, potatoes, vegetables, and spices slow-cooked to tender perfection in a crock pot. This easy and comforting casserole is topped with melted cheese for a satisfying family dinner.
Ingredients
Scale
Meat and Aromatics
- 1 Tablespoon olive oil
- 1 medium yellow onion diced
- 2 lbs ground beef
- 4 cloves garlic minced
- 1 1/2 teaspoons kosher salt plus more to taste
Vegetables and Canned Goods
- 1 lb yukon gold potatoes sliced 1/4-inch thick
- 3 carrots peeled and sliced into rounds
- 4 Tablespoons tomato paste
- 1 (14.5oz) can diced tomatoes with juices
- 1 (15oz) can black eyed peas drained and rinsed
- 1 (15oz) can corn drained
Seasonings and Cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 1 1/2 cups shredded cheese (optional)
Instructions
- Brown the beef and onions: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion and cook until the beef is browned and onions are soft, about 7-10 minutes. Stir in the minced garlic and 1 1/2 teaspoons kosher salt, cooking for another minute until fragrant.
- Combine ingredients in crock pot: Transfer the browned beef mixture to your crock pot. Add sliced potatoes, carrots, tomato paste, canned diced tomatoes with juices, drained black eyed peas, drained corn, Italian seasoning, smoked paprika, and chili powder. Stir gently to combine everything evenly.
- Slow cook the casserole: Cover the crock pot and cook on low for 8 hours (or on high for 4 hours) until the potatoes and carrots are tender when poked with a fork.
- Add cheese and melt: Taste and adjust seasoning if needed. Sprinkle shredded cheese evenly over the top, cover again, and cook on high for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve and enjoy: Scoop portions onto plates and serve warm. This comforting casserole makes a filling meal that's perfect for a cozy night in.
Notes
- Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat individual servings on the stove or in the microwave until warmed through.
- Make-ahead and freezer: To prepare in advance, cook the beef and onions, then mix with remaining ingredients (excluding cheese). Refrigerate for up to 4 days, then cook in crock pot when ready. For freezing, transfer mixture to freezer bag and freeze up to 3 months. Thaw overnight in the fridge before cooking.
- Adjust seasoning to taste as you cook, especially salt and spices, to suit your preference.
- Use Yukon Gold potatoes for best texture that holds up well in slow cooking.
- Cheese is optional; you can substitute with your favorite melting cheese or omit for a dairy-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 760 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg
