Crockpot Cowboy Casserole
Loaded with ground beef, tender potatoes, beans, corn and cheesy goodness, this crockpot cowboy casserole makes an easy, satisfying dinner with very little hands-on work.
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 1 Tablespoon minced garlic
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper more to taste
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 14.5-ounce can fire-roasted diced tomatoes , undrained
- 1 pound baby potatoes , quartered
- 1 15-ounce can black beans , drained and rinsed
- 1 cup frozen corn
- ⅓ cup water or broth
- 1-2 cups freshly shredded sharp cheddar cheese
Optional toppings: sliced green onions, chopped cilantro, sour cream, diced avocado, crushed tortilla chips or hot sauce.
Instructions
- Brown ground beef and onion: Heat a large skillet over medium-high heat. Add 1 pound ground beef and 1 cup chopped onion and cook until the beef is browned and the onion is tender. Drain any excess grease.
- Transfer to crockpot: Stir in 1 Tablespoon garlic, 1 teaspoon salt and 1/2 teaspoon pepper during the last 30 seconds of cooking. Transfer the beef mixture to a 6-quart slow cooker. Add 1 teaspoon ground cumin, 1/2 teaspoon oregano, can of diced tomatoes (with the juices), 1 pound potatoes, 1 can black beans and 1 cup corn. Pour 1/2 cup water or broth over the top. Stir until everything is evenly coated. Then sprinkle the top with extra salt and pepper.
- Slow Cook: Cover and cook on LOW for 4 to 6 hours or HIGH for 3 hours, until the potatoes are fork tender. Stir gently and season to taste.
- Cover with cheese: Sprinkle the cheddar cheese evenly over the top. Cover and cook for another 10 minutes, or until the cheese is melted.
- Serve: Spoon into bowls and add your favorite toppings. We love ours with a dollop of sour cream, green onions and crushed tortilla chips for a little crunch.
Notes
- Cut the potatoes into evenly sized 1/2-inch pieces so they cook at the same rate.
- Freshly shredded cheese melts much smoother than pre-shredded.
- Storage: Leftovers keep well in the refrigerator for up to 4 days and taste even better the next day.
Nutrition
Calories: 281kcal, Carbohydrates: 23g, Protein: 23g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 66mg, Sodium: 570mg, Potassium: 730mg, Fiber: 3g, Sugar: 2g, Vitamin A: 201IU, Vitamin C: 19mg, Calcium: 166mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
