Crock Pot Cowboy Casserole Recipe

Ingredients

Beef Mixture

• 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 Seasoning

• 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
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder

Finishing

• 1 1/2 cups shredded cheese optional

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion, cooking until the beef is browned and onions are soft. Stir in minced garlic and kosher salt, cooking for an additional 1 minute until fragrant.
2. Transfer the cooked beef mixture to the crock-pot. Add sliced potatoes, carrots, tomato paste, diced tomatoes with juices, black-eyed peas, corn, Italian seasoning, smoked paprika, and chili powder. Stir gently to combine.
3. Cover and cook on low heat for 8 hours or on high heat for 4 hours, until potatoes and carrots are tender when pierced with a fork.
4. Taste and adjust seasoning if needed. Sprinkle shredded cheese over the top, cover, and cook on high for an additional 15 minutes until the cheese is melted and bubbly. Serve warm.

Notes

• Storage: Cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat individual servings on the stove or microwave.
• Make-ahead & Freezer: Cook beef and onions as directed, then mix with remaining ingredients (excluding cheese). Refrigerate up to 4 days or freeze up to 3 months in a freezer bag. Thaw overnight in the fridge before cooking.
• Adjust seasonings to your taste as you cook, particularly salt and spices.
• Optional cheese can be omitted for a dairy-free version or substituted with a plant-based alternative.