Description
A hearty and comforting Crock Pot Cowboy Casserole featuring ground beef, potatoes, carrots, black-eyed peas, corn, and a rich blend of spices slow-cooked until tender, topped with melted cheese for an easy and satisfying meal.
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 Canned Goods
- 1 lb yukon gold potatoes sliced 1/4-inch thick
- 3 carrots peeled and sliced into rounds
- 4 Tablespoons tomato paste
- 1 (14.5oz) can diced tomatoes with juices
- 1 (15oz) can black eyed peas drained and rinsed
- 1 (15oz) can corn drained
Spices and Cheese
- 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 until the beef is browned and onions are soft, about 6-8 minutes. Stir occasionally to break up the meat.
- Add garlic and season: Stir in the minced garlic and 1 1/2 teaspoons kosher salt, cooking until fragrant, about 1 minute.
- Transfer to crock pot and add vegetables: Move the beef mixture to the crock pot. Add the sliced potatoes, carrots, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian seasoning, smoked paprika, and chili powder. Stir gently to combine.
- Cook in crock pot: Cover and cook on low for 8 hours or on high for 4 hours, until the potatoes and carrots are fork-tender.
- Adjust seasoning and add cheese: Taste and adjust seasonings with extra salt or spices as desired. Sprinkle the shredded cheese evenly over the top, cover the crock pot, and cook on high for an additional 15 minutes until the cheese is fully melted.
Notes
- Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions on the stove or in the microwave until hot.
- Make-ahead & freezer: You can prepare the beef and onion mixture ahead of time and combine with the other ingredients (except cheese) before storing in the fridge up to 4 days. For freezing, place combined ingredients in a freezer-safe bag for up to 3 months; thaw overnight in the refrigerator before cooking.
- Adjust seasonings to taste: Be sure to taste during cooking and adjust salt and spices to suit your preference.
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape well during slow cooking.
- If you prefer a vegetarian version, swap ground beef with plant-based protein and omit cheese or use a vegan alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 90 mg
