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Cowboy Casserole (Crockpot) Recipe

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4.2 from 12 reviews

This hearty Cowboy Casserole is a comforting slow cooker meal that combines seasoned ground beef, tender potatoes, kidney beans, and corn in a flavorful sauce. Topped with a cheesy sour cream mixture and melted cheddar, it’s an easy, satisfying dish perfect for family dinners or meal prep.

Ingredients

Meat and Vegetables

  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ pounds Yukon Gold or red potatoes, sliced ¼-inch thick
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can corn, drained (or 1 ½ cups frozen corn, thawed)

Seasonings and Sauce

  • 1 ¼ teaspoons kosher salt, divided
  • ½ cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon black pepper

Toppings

  • ¾ cup sour cream
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • 2 tablespoons Mexican hot sauce (such as Cholula), optional

Instructions

  1. Cook the Beef: Heat a large skillet over medium-high heat. Add the olive oil, ground beef, diced onion, and ¼ teaspoon kosher salt. Break the beef into crumbles and cook until there is no pink remaining and the onion has softened, about 5 to 6 minutes.
  2. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Drain any excess fat from the skillet.
  3. Make the Sauce: In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and remaining 1 teaspoon kosher salt until smooth.
  4. Assemble in Slow Cooker: Layer the sliced potatoes evenly in the bottom of a 6-quart slow cooker. Scatter the kidney beans and corn evenly over the potatoes. Add the browned beef mixture on top. Pour the prepared sauce evenly over the layers and gently stir to combine all ingredients without breaking up the potatoes.
  5. Cook: Cover the slow cooker and cook on high for 2 to 4 hours or on low for 4 to 6 hours, until the potatoes are completely tender when pierced with a fork.
  6. Prepare Topping: In a small bowl, mix together the sour cream, 1 cup of the shredded cheddar cheese, and the optional Mexican hot sauce until well combined.
  7. Combine Topping: Gently fold the cheese and sour cream mixture into the beef and potato mixture in the slow cooker, taking care not to break the potatoes too much.
  8. Finish with Cheese: Sprinkle the remaining ½ cup cheddar cheese evenly over the top, cover again, and let it melt on high heat for 5 to 10 minutes.
  9. Season to Taste: Taste the casserole and adjust seasoning with additional salt and pepper if needed before serving.

Notes

  • For extra spice, add more Mexican hot sauce or a pinch of cayenne pepper.
  • Use fresh potatoes sliced evenly to ensure uniform cooking throughout.
  • If you prefer, substitute cheddar cheese with a Mexican cheese blend for a different flavor profile.
  • This dish can be prepared a day ahead and reheated in the slow cooker on low.
  • Leftovers keep well for up to 3 days refrigerated and can be frozen for up to 1 month.

Find it online: https://marthatasty.com/cowboy-casserole-crockpot-recipe/