Description
This hearty Crock Pot Cowboy Casserole is a comforting one-pot meal featuring tender ground beef, Yukon gold potatoes, carrots, and a blend of savory spices slow-cooked to perfection. It's an easy, flavorful dish perfect for a busy weeknight or cozy family dinner.
Ingredients
Scale
Meat and Base
- 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 Beans
- 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 Cheese
- 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 onion: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion and cook until the beef is fully browned and the onions are soft, breaking up the meat as it cooks. Stir in the minced garlic and kosher salt and cook for another 1 minute until fragrant.
- Transfer to crock pot and add vegetables: Move the beef mixture into the crock pot. Layer in the sliced Yukon gold potatoes, sliced carrots, tomato paste, diced tomatoes with juices, black eyed peas, and corn.
- Season the casserole: Sprinkle Italian seasoning, smoked paprika, and chili powder over the ingredients in the crock pot. Stir gently to combine seasoning evenly without breaking vegetables.
- Cook low and slow: Cover the crock pot and cook on low for 8 hours (or high for 4 hours) until potatoes and carrots are fork-tender and flavors meld together.
- Add cheese topping: Once the vegetables are tender, taste and adjust the seasoning with additional salt or spices if needed. Sprinkle shredded cheese evenly on top. Cover and cook on high for 10-15 minutes until the cheese is melted and bubbly.
- Serve and enjoy: Remove the lid, spoon the casserole into bowls or plates, and serve hot for a satisfying meal.
Notes
- Storage: Cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
- Make-ahead & freezer: Cook and cool the beef and onion mixture separately, then combine with the remaining ingredients (except cheese). Refrigerate for up to 4 days before cooking in the crock pot or freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before cooking.
- Adjust seasoning to your taste preferences by tasting before serving and adding more salt or spices as needed.
- For a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth to enhance flavor.
- If you prefer a thicker sauce, reduce the amount of diced tomatoes or cook uncovered for the last 30 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
