Description

Ultimate Crockpot Cowboy Casserole is a hearty, family-friendly dish packed with savory ground beef, tender potatoes, beans, corn, and a rich tomato-based sauce, all slow-cooked to perfection. This comforting one-pot meal is ideal for busy weeknights or chilly evenings when you want a filling dinner with minimal effort.

Ingredients

Units Scale

For the Casserole

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium Russet potatoes, peeled and cubed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup beef broth
1/2 cup shredded sharp cheddar cheese

Seasonings

1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
Salt and pepper to taste

Optional Toppings

Fresh chopped parsley
Additional shredded cheese
Sliced green onions

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Instructions

Brown the Ground Beef: In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it into crumbles as it cooks. Drain excess fat, then add diced onion and minced garlic. Sauté for 2-3 minutes until softened, then transfer the mixture to the crockpot.
Layer the Vegetables and Beans: Add the cubed potatoes, kidney beans, black beans, and corn to the crockpot, distributing them evenly over the beef mixture.
Add Tomatoes and Seasonings: Pour in the canned diced tomatoes (including juice) and beef broth. Sprinkle in smoked paprika, chili powder, cumin, oregano, salt, and pepper. Stir gently to combine all ingredients.
Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and the casserole is bubbling and flavorful.
Add Cheese and Serve: About 10 minutes before serving, sprinkle shredded cheddar cheese over the top, cover again, and allow the cheese to melt. Serve hot, garnished with optional toppings as desired.

Notes

Swap in ground turkey or chicken for a lighter option.
Feel free to use pinto or navy beans if you prefer.
Cut potatoes into small, uniform cubes for even cooking.
This casserole tastes even better the next day, making it great for meal prep!

Nutrition

Serving Size: 1/6 of casserole
Calories: 420
Sugar: 6g
Sodium: 900mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 25g
Cholesterol: 62mg