Description
Crock Pot Cowboy Casserole is a hearty and comforting slow-cooked dish featuring ground beef, Yukon gold potatoes, carrots, and a blend of spices, finished with melted shredded cheese. Perfect for easy weeknight dinners, this casserole combines savory flavors with wholesome ingredients in a one-pot meal.
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
Spices 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, cooking until the beef is browned and the onions are soft, about 7-10 minutes. Stir in the minced garlic and kosher salt, cooking for another 1 minute until fragrant.
- Combine ingredients in crock pot: Transfer the cooked beef and onion mixture to the crock pot. Add the sliced potatoes, carrots, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian seasoning, smoked paprika, and chili powder. Stir gently to combine.
- Cook in crock pot: Cover and cook on low heat for 8 hours or on high heat for 4 hours, until the potatoes and carrots are fork-tender.
- Add cheese and finish cooking: Taste the casserole and adjust seasoning as needed. Sprinkle shredded cheese evenly over the top, close the lid, and cook on high for an additional 15 minutes, or until the cheese has melted.
- Serve and enjoy: Carefully serve portions warm, optionally topped with extra cheese or fresh herbs.
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 hot throughout.
- Make-ahead & freezer: Cook the beef and onion mixture, then combine with the remaining ingredients (except cheese). Store in the fridge up to 4 days before cooking. For freezing, place mixture in a freezer bag and freeze up to 3 months. Thaw overnight in the fridge before cooking.
- Adjust seasonings to taste, especially salt and spices, to suit your preference.
- Using Yukon gold potatoes ensures a creamy texture while holding their shape well during cooking.
- For a cheesier casserole, you can add an extra 1/2 cup of shredded cheese on top before serving.
