Description
Crock Pot Cowboy Casserole is a hearty, flavorful one-pot meal featuring ground beef, Yukon gold potatoes, carrots, black-eyed peas, and corn simmered with savory spices and topped with melted cheese. Perfect for a comforting dinner with minimal prep and easy slow cooking in the crock pot.
Ingredients
Scale
Meat & 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 & Canned Goods
- 1 lb Yukon gold potatoes, sliced 1/4-inch thick
- 3 carrots, peeled and sliced into rounds
- 4 tablespoons tomato paste
- 1 (14.5 oz) can diced tomatoes with juices
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1 (15 oz) can corn, drained
Spices & Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
Toppings
- 1 1/2 cups shredded cheese (optional)
Instructions
- Brown the meat and aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and ground beef, cooking until the beef is browned and the onions are soft, about 6-8 minutes. Stir in the minced garlic and 1 1/2 teaspoons kosher salt, cooking for an additional 1 minute until fragrant.
- Combine ingredients in crock-pot: Transfer the beef and onion mixture to the crock-pot. Add the sliced Yukon gold potatoes, carrot rounds, tomato paste, diced tomatoes with juices, drained black-eyed peas, drained corn, Italian seasoning, smoked paprika, and chili powder. Stir to combine 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 fork-tender.
- Adjust seasoning and add cheese: Taste the casserole and adjust salt and spices if needed. Sprinkle the shredded cheese evenly on top, cover the crock-pot lid, and cook on high for an additional 15 minutes until the cheese is melted and bubbly.
- Serve warm: Once melted, serve the cowboy casserole hot as a satisfying main dish.
Notes
- Storage: Cool completely and store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions on the stove or microwave until warmed through.
- Make-ahead & Freezing: Cook the beef and onion mixture first, then combine with all other ingredients except cheese and refrigerate up to 4 days. Alternatively, freeze the mixture in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before cooking as directed.
- Seasoning: Adjust salt and spices to your preference throughout cooking for balanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
