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A comforting, protein-packed slow cooker casserole with seasoned ground beef, Yukon Gold potatoes, carrots, beans, corn, and optional melted cheese topping.

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)

Instructions

  1. Dice the yellow onion and mince the garlic.
  2. Slice Yukon Gold potatoes 1/4-inch thick and peel and slice the carrots into rounds.
  3. Warm 1 tablespoon olive oil in a large skillet over medium-high heat.
  4. Add the ground beef and diced onion to the skillet and cook until the beef is browned and the onions are soft and translucent.
  5. Stir in the minced garlic and 1 1/2 teaspoons kosher salt and cook about 1 minute until fragrant.
  6. Transfer the beef and onion mixture to the crock pot.
  7. Add the sliced potatoes, carrots, 4 tablespoons tomato paste, the 14.5 oz can diced tomatoes with juices, drained and rinsed black-eyed peas, drained corn, 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, and 2 teaspoons chili powder to the crock pot and stir gently to combine.
  8. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until potatoes and carrots are tender when pierced with a fork.
  9. Taste and adjust salt and seasonings as needed.
  10. If using cheese, sprinkle 1 1/2 cups shredded cheese over the casserole, cover, and cook on high 10–15 minutes until the cheese is melted and bubbly.

Notes

Slice potatoes evenly to ensure consistent cooking., Season the beef mixture while browning and adjust seasoning after slow cooking., Add toppings like sour cream, fresh chives or parsley, green onions, or red pepper flakes to brighten the dish., Vegetable substitutions: bell peppers, mushrooms, or sweet potatoes., Bean substitutions: black beans or pinto beans., To make a dairy-free version, omit the cheese., Add sliced jalapeños or extra red pepper flakes for heat., Cool completely before storing to avoid sogginess., Store in airtight containers in the fridge up to 4 days., Reheat covered in microwave or on stove with a splash of water or broth if dry., For larger quantities, reheat in 350°F oven or crock pot on low for 1-2 hours., Prepare and freeze uncooked assembled mix (without cheese) for up to 3 months; thaw overnight before cooking.

Nutrition

Find it online: https://mamapantry.com/crock-pot-cowboy-casserole/