Description
A hearty and comforting Crock Pot Cowboy Casserole featuring ground beef, potatoes, carrots, black-eyed peas, and corn, slow-cooked with flavorful spices and topped with melted cheese. Perfect for an easy, filling meal with minimal hands-on time.
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 (15oz) can black eyed peas drained and rinsed
- 1 (15oz) can corn drained
- 1 (14.5oz) can diced tomatoes with juices
Seasonings and Toppings
- 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, cooking and stirring occasionally until the beef is browned and the onions are soft, about 7-10 minutes. Stir in the minced garlic and kosher salt, and cook for another minute until fragrant.
- Transfer to crock pot and add vegetables: Move the cooked beef mixture to the crock pot. Add sliced potatoes, carrots, tomato paste, diced tomatoes with their juices, black eyed peas, drained corn, Italian seasoning, smoked paprika, and chili powder. Stir gently to combine all ingredients evenly.
- Slow cook the casserole: Cover the crock pot with the lid and cook on low for 8 hours or on high for 4 hours, until the potatoes and carrots are tender enough to pierce with a fork.
- Add cheese and melt: Once the vegetables are tender, taste and adjust seasoning as needed. Sprinkle the shredded cheese on top, cover with the lid again, and cook on high for an additional 10-15 minutes until the cheese is fully melted and bubbly.
- Serve and enjoy: Spoon servings onto plates or bowls and serve warm. Enjoy this easy, flavorful cowboy casserole for a satisfying meal.
Notes
- Storage: Cool completely and store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until heated through.
- Make-ahead & freezer: Brown the beef and onion ahead of time, then combine with remaining ingredients (excluding cheese). Refrigerate for up to 4 days or freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before cooking in the crock pot as instructed.
- Seasoning adjustment: Always taste and adjust salt and spices throughout cooking to suit your preference.
- Cheese is optional, but adds a creamy, melty finish that enhances the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
