Cowboy Casserole (Crockpot)
This slow cooker cowboy casserole is a hearty crockpot dinner of cheesy ground beef and potatoes that's easy, hands-off, and needs no oven time.
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 ¼ teaspoons kosher salt, divided
- 3 cloves garlic, minced
- 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
- 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 1½ cups frozen corn, thawed)
To Add at the End
- ¾ cup sour cream
- 1 ½ cups shredded sharp cheddar cheese, divided
- 2 tablespoons Mexican hot sauce (such as Cholula) optional, to taste)
Instructions
- Cook the Beef: Heat a large skillet over medium-high heat. Add the olive oil, ground beef, onion, and ¼ teaspoon of the salt. Break the beef into crumbles and cook until no pink remains and the onion is softened, about 5-6 minutes.
- Add the garlic and cook for 1 minute more until fragrant. Drain any excess fat.
- 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 1 teaspoon of salt until smooth.
- Assemble: Layer the sliced potatoes 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 sauce evenly over everything and stir gently to combine.
- Cook: Cover and cook on high for 2-4 hours, or low for 4-6 hours, until the potatoes are completely tender when pierced with a fork.
- Finish: In a small bowl, stir together the sour cream, 1 cup of the cheddar, and the hot sauce (if using) until combined. Gently stir the mixture into the beef potato mixture until evenly incorporated, being careful not to break up the potatoes too much.
- Sprinkle the remaining ½ cup of cheddar over the top, cover, and let melt on high for 5 to 10 minutes. Taste for seasoning and adjust with salt and pepper as needed.
Notes
- Slicing the potatoes to a consistent ¼-inch thickness is key, as uneven slices mean some will be tender while others are still firm.
- Stirring the sour cream and cheddar in at the very end rather than cooking them in prevents separation and keeps the sauce creamy.
Nutrition
Serving: 1 (of 6) | Calories: 516kcal | Carbohydrates: 52g | Protein: 33g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 92mg | Sodium: 749mg | Potassium: 1309mg | Fiber: 9g | Sugar: 8g | Vitamin A: 907IU | Vitamin C: 34mg | Calcium: 287mg | Iron: 4mg
