Description
This hearty Crock Pot Cowboy Casserole combines ground beef, Yukon gold potatoes, carrots, black-eyed peas, corn, and flavorful seasonings slow-cooked to perfection. Topped with melted shredded cheese, it's a comforting one-pot meal perfect for busy days and family dinners.
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 Extras
- 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 beef and onions: 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 7-10 minutes. Stir in the minced garlic and 1 1/2 teaspoons kosher salt; cook for 1 minute until fragrant.
- Combine ingredients in crock pot: Transfer the browned beef mixture to the crock pot. Add the sliced Yukon gold potatoes, peeled and sliced carrots, tomato paste, diced tomatoes with juices, rinsed black eyed peas, drained corn, Italian seasoning, smoked paprika, and chili powder. Stir to combine evenly.
- Cook slowly: Cover and cook on low for 8 hours or on high for 4 hours until potatoes and carrots are fork-tender. Taste and adjust seasonings as needed, adding more salt or spices if desired.
- Add cheese and melt: Sprinkle the shredded cheese evenly on top of the casserole. Cover and cook on high for 10-15 minutes until the cheese is fully melted and bubbly.
- Serve and enjoy: Once the cheese is melted, serve the casserole hot. For best results, let it rest for a few minutes before serving.
Notes
- Storage: Cool completely and store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings on the stove or microwave until warmed through.
- Make-ahead and freezer: Cook the beef and onion mixture, then combine with all other ingredients except cheese. Store in the fridge for up to 4 days, then cook in the crock pot when ready. To freeze, place the combined mixture (without cheese) in a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.
- Adjust seasonings: Taste the casserole before adding cheese and adjust salt and spices as desired to suit your preference.
- For a vegetarian option, substitute ground beef with plant-based meat and omit cheese or use vegan cheese.
- Ensure potatoes are sliced evenly for uniform cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 80 mg
