Description
A hearty and flavorful Crock Pot Cowboy Casserole combining ground beef, potatoes, vegetables, and savory spices slow-cooked to perfection for a comforting 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 & 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
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
Topping
- 1 1/2 cups shredded cheese optional
Instructions
- Brown the Beef and Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and ground beef and cook until the beef is browned and the onions are soft, about 5-7 minutes. Stir in the minced garlic and kosher salt, cooking until fragrant, about 1 minute.
- Transfer to Crock Pot and Add Vegetables: Transfer the beef and onion mixture to your crock pot. Add the sliced Yukon gold potatoes, sliced carrots, tomato paste, diced tomatoes with juices, black eyed peas, drained corn, Italian seasoning, smoked paprika, and chili powder. Stir to combine all ingredients evenly.
- Cook the Casserole: Cover the crock pot with the lid and cook on low for 8 hours to ensure tender potatoes and carrots, or cook on high for 4 hours if time is limited. Check tenderness by piercing the potatoes and carrots with a fork.
- Add Cheese and Melt: Once vegetables are tender, taste the casserole and adjust salt and seasoning as needed. Sprinkle the shredded cheese evenly over the top, then cover and cook on high for an additional 15 minutes until the cheese has fully melted.
- Serve and Enjoy: Serve the cowboy casserole hot straight from the crock pot. Optionally garnish with fresh herbs or additional seasoning according to preference.
Notes
- Storage: Let the casserole cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions on the stove or in the microwave until heated through.
- Make-ahead & freezer: Pre-cook the beef and onion mixture, then combine with the other ingredients (excluding cheese). Store in the fridge up to 4 days before cooking. For freezing, place mixture in a freezer bag for up to 3 months, thaw overnight in the fridge, then cook as directed.
- Adjust seasonings according to your taste preference, especially salt and chili powder, to balance flavors throughout cooking.
- For a dairy-free option, omit the cheese or use a plant-based cheese alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg
