Description
Crock Pot Cowboy Casserole is a hearty, comforting dish that combines ground beef, potatoes, carrots, black-eyed peas, and corn with robust spices, slow-cooked to perfection. It’s an easy one-pot meal perfect for busy days and family dinners, topped with melted shredded cheese for a creamy finish.
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 Legumes
- 1 lb Yukon gold potatoes sliced 1/4-inch thick
- 3 carrots peeled and sliced into rounds
- 1 (14.5 oz) can diced tomatoes with juices
- 1 (15 oz) can black eyed peas drained and rinsed
- 1 (15 oz) can corn drained
Seasonings and Extras
- 4 tablespoons tomato paste
- 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 an additional 1 minute until fragrant.
- Assemble in Crock Pot: Transfer the cooked beef and onion mixture to the crock pot. Add the sliced Yukon gold potatoes, carrots, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian seasoning, smoked paprika, and chili powder. Stir well to combine all ingredients evenly.
- Slow Cook the Casserole: Cover the crock pot with its lid and cook on low for 8 hours or on high for 4 hours until potatoes and carrots are fork-tender.
- Add Cheese and Melt: Taste the mixture and adjust seasoning if needed. Sprinkle the shredded cheese over the top, cover again, and cook on high for an additional 15 minutes or until the cheese is completely melted and bubbly.
- Serve and Enjoy: Once the cheese is melted, serve the casserole warm. This comforting and flavorful dish is perfect for a hearty family meal.
Notes
- Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat individual servings on the stove or in the microwave until heated through.
- Make-ahead & freezer: Cook the beef and onion first, then combine with the other ingredients except cheese. Store in the fridge for up to 4 days before cooking in the crock pot. To freeze, package the mixture excluding cheese in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before cooking.
- Adjust seasonings as you go, especially salt and spices, to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
