Why You’ll Love this Cowboy Casserole
My favorite cowboy soup is so beloved around here and on social media, that I knew I needed to make a hearty crock pot casserole version!
I took the base of that recipe, removed the broth, and added some melted cheese to create a quick, high-protein meal you can make for the weeknights or serve up on game day! Here’s why you’ll love it (cowboy or not!):
- Balanced with tender potatoes & carrots, hearty fiber-rich beans, and sweet corn.
- Naturally gluten-free & packs ~40 grams of protein per serving (thanks to the ground beef!).
- Minimal hands-on time: There’s only 10 minutes of prep. The crock-pot does the rest.
- Feeds a crowd & travels well: ideal for tailgating, potlucks, or busy weeknights
Need another tailgate recipe? I always reach for beef recipes like healthy sloppy joes, Korean beef tacos, and sweet and spicy chili to serve a crowd.
My Top Tips Before You Start
- For best texture, slice potatoes to the same thickness so everything cooks evenly.
- Taste and season as you go. This is a large dish that feeds a lot so make sure it’s seasoned well! Season the beef, the casserole, and then taste and season again at the end.
- Don’t forget to garnish! Serving this with sour cream, fresh chives, fresh parsley, red pepper flakes, or green onions makes it so much better (kind of like a chili!).
Ingredients You’ll Need
- Ground beef: a single 3 oz. serving of cooked beef delivers 25 grams of high-quality protein.
- Yellow onion and garlic: the flavor base.
- Yukon Gold potatoes: sliced them about ¼-inch thick so they hold shape without turning mushy.
- Carrots Peeled and sliced into rounds.
- Tomato paste and diced tomatoes: Adds depth and a rich red color.
- Black-eyed peas & corn: Gives it a hearty feel, adds fiber, and natural sweetness.
- Seasonings: kosher salt, Italian seasoning, smoked paprika, chili powder, red pepper flakes (optional)
- Shredded cheese (optional) Melts on top for the perfect finish.
How to Make Crock Pot Cowboy Casserole
Step 1: Sauté & brown: Cook the onion and garlic until soft and fragrant. Add the ground beef and cook until browned. Season with salt for the best flavor.
Step 2: Layer & combine: Transfer beef mixture to the crock pot. Add the remaining ingredients (except the cheese), and stir to combine.
Step 3: Slow cook : Cover the crock pot and cook on low for 6-8 hours or high for 3-4, until potatoes and carrots are fork-tender. Taste it and adjust the seasoning as needed.
Step 4: Add cheese finish: When veggies are tender, top with shredded cheese (if using), then cover and set high heat for about 10-15 minutes until cheese is melted and bubbly.
This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.
Variations & Swaps
- Vegetables: Add bell peppers, mushrooms, or sweet potatoes.
- Beans: Substitute black beans or pinto beans if you don’t have black-eyed peas.
- Dairy-free: Omit cheese!
- Spice level: top it with sliced jalapeno or red pepper flakes to turn up the heat.
Crock Pot Cowboy Casserole
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Ingredients
- 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 (14.5oz) 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
- 1 1/2 cups shredded cheese optional
Instructions
- Heat the olive oil in a large skillet. Add the ground beef and onion and cook on medium-high heat until browned and the onions are soft. Stir in the garlic and salt and cook until fragrant, 1 minute.1 Tablespoon olive oil, 1 medium yellow onion, 2 lbs ground beef, 4 cloves garlic, 1 1/2 teaspoons kosher salt
- Transfer the mixture to the crock-pot and add the potatoes, carrots, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian season, smoked paprika, and chili powder.1 lb yukon gold potatoes, 3 carrots, 4 Tablespoons tomato paste, 1 (14.5oz) can diced tomatoes, 1 (15oz) can black eyed peas, 1 (15oz) can corn, 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, 2 teaspoons chili powder
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and carrots are fork-tender. Taste and adjust seasoning as needed. Cover the top with shredded cheese, close the lid, and cook on high for 10-15 minutes, until the cheese is melted.1 1/2 cups shredded cheese
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Yes, all the ingredients here are naturally gluten free (ground beef, veggies, beans) as long as your canned goods and spice mixes are labeled gluten free.
For sure! Cook the beef and mix it with the remaining ingredients (except the cheese). Freeze flat in a freezer bag. Thaw overnight in the fridge then dump everything into the crock pot in the morning and cook.
Allow it to cool completely then store in the fridge in an airtight container for 4-5 days. Reheat on the stove or in the microwave until heated through.
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