Can I prep Crock Pot Cowboy Casserole ahead of time?

Yes! You can brown the beef and onion the night before, then store it in the fridge. In the morning, dump everything into the crock pot and go.

Do I have to use Yukon gold potatoes?

They work great because they get tender and creamy without falling apart too fast. Red potatoes also work well. Russets can be used, but they may break down a bit more.

Can I swap black-eyed peas for another bean?

Absolutely. Pinto beans, kidney beans, or even black beans are great here. The goal is “hearty and filling,” and beans understand the assignment.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3–4 days . Reheat in the microwave or on the stove with a splash of water or broth to loosen the sauce.

Yes—freeze in a freezer-safe container for up to 2–3 months . Thaw overnight in the fridge and reheat gently. (The potatoes may soften a bit more, but the flavor still holds strong.)

Crock Pot Cowboy Casserole: Cozy, Bold 6-Ingredient Comfort

Description

Crock Pot Cowboy Casserole is a hearty, slow-cooked comfort meal made with seasoned ground beef, tender potatoes, beans, corn, and melty cheese. It’s the perfect set-it-and-forget-it dinner for busy weeknights, feeding a hungry family with minimal effort and maximum flavor.

Ingredients

Scale

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)
1 lb Yukon gold potatoes, sliced 1/4-inch thick
3 carrots, peeled and sliced into rounds
4 tablespoons tomato paste
1 (14.5 oz) can diced tomatoes with juices
1 (15 oz) can black-eyed peas, drained and rinsed
1 (15 oz) can corn, drained
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
2 teaspoons chili powder
1 1/2 cups shredded cheese (optional)

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add ground beef and diced onion. Cook until beef is browned and onions are soft.
Stir in garlic and salt. Cook 1 minute until fragrant.
Transfer the beef mixture to the crock pot.
Add potatoes, carrots, tomato paste, diced tomatoes (with juices), black-eyed peas, corn, Italian seasoning, smoked paprika, and chili powder. Stir well to combine.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes and carrots are fork-tender.
Taste and adjust seasoning if needed.
Sprinkle shredded cheese over the top (if using). Cover and cook on HIGH for 10–15 minutes until melted.
Serve warm, optionally topped with sour cream or fresh parsley.

Notes

Slice potatoes evenly for consistent cooking.

For extra spice, add a pinch of cayenne pepper.

To thicken the casserole, cook uncovered on HIGH for the last 20 minutes.

Leftovers keep well in the refrigerator for up to 4 days.

Freezer-friendly for up to 3 months (potatoes may soften slightly when reheated).

Prep Time: 15 minutes
Cook Time: 6 hours (on LOW)
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 95 mg