Description
Crock Pot Cowboy Casserole is a hearty and flavorful one-pot meal featuring ground beef, potatoes, carrots, black-eyed peas, and corn cooked low and slow in a crock pot, topped with melted cheese. Perfect for an easy, comforting dinner with minimal prep and maximum taste.
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 Beans
- 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 Additions
- 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 Meat 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 browned and the onions are soft, about 5-7 minutes. Stir in minced garlic and kosher salt, cooking for about 1 minute until fragrant.
- Transfer to Crock Pot and Add Vegetables: Move the cooked beef and onion mixture to the crock pot. Add the sliced potatoes, sliced carrots, tomato paste, diced tomatoes with juices, black-eyed peas, corn, Italian seasoning, smoked paprika, and chili powder. Stir gently to combine all ingredients evenly.
- 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 and all flavors meld together.
- Add Cheese and Melt: Once the vegetables are tender, taste and adjust the seasoning if necessary. Sprinkle shredded cheese evenly over the casserole, cover, and cook on high for an additional 15 minutes until the cheese is fully melted and bubbly.
Notes
- Storage: Cool completely, then store the casserole in an airtight container in the refrigerator for up to 4 days. Reheat portions on the stove or microwave until heated through.
- Make-Ahead & Freezer: Cook the beef and onion mixture first, then combine it with the other ingredients (except cheese) and store in the fridge for up to 4 days before cooking. For freezing, place the combined mixture in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and cook as directed.
- Adjust Seasonings: Taste throughout cooking and adjust salt, chili powder, and other spices as desired to suit your preference.
- Optional Cheese: Adding cheese is optional, but it adds a creamy, rich finish to the casserole. Use your favorite shredded cheese like cheddar or Monterey Jack.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 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: 80 mg
