Description
Crock Pot Cowboy Casserole is a hearty and comforting one-pot meal featuring ground beef, Yukon gold potatoes, carrots, black-eyed peas, and corn, simmered with bold spices and finished with melted cheese. Perfect for a wholesome dinner with minimal prep and cook time.
Ingredients
Scale
Meat and Vegetables
- 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
- 1 lb Yukon gold potatoes sliced 1/4-inch thick
- 3 carrots peeled and sliced into rounds
Additional Ingredients
- 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
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 1 1/2 cups shredded cheese (optional)
Instructions
- Brown the meat 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 occasionally to break up the meat.
- Add garlic and seasoning: Stir in the minced garlic and kosher salt, cooking for 1 minute until fragrant.
- Transfer to crock pot: Move the cooked beef mixture into the crock pot. Add sliced potatoes, carrots, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian seasoning, smoked paprika, and chili powder. Stir to combine.
- 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 pierced with a fork.
- Add cheese and finish cooking: Taste and adjust the seasoning as desired. Sprinkle shredded cheese evenly on top, cover, and cook on high for 15 minutes until the cheese is melted and bubbly.
- Serve: Once the cheese is melted, serve the casserole warm. Enjoy your hearty cowboy casserole!
Notes
- Storage: Cool the casserole completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or on the stovetop until hot.
- Make-ahead & freezer: Prepare the browned beef and onion mixture ahead of time, then combine with the remaining ingredients (except cheese) and refrigerate for up to 4 days. When ready, cook in the crock pot as directed. For freezing, place the mixture (without cheese) in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before cooking.
- Seasoning: Adjust salt and spices to taste while cooking to suit your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
