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cowboy casserole in a crock pot topped with sour cream and chives.

Crock Pot Cowboy Casserole

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This Crock Pot Cowboy Casserole is a high-protein, gluten-free comfort food that simmers all day into a one-pot dinner loaded with ground beef, potatoes, carrots, corn, and black-eyed peas. Lightweight prep, juicy flavor, and is perfect for crowds and tailgates!
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Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 6 people
Author: Molly Thompson

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

Storage: Cool completely, then store in airtight container in fridge for up to 4 days. Reheat individual servings on the stove or in the microwave until heated through.
Make-ahead & freezer: Follow directions to cook the beef and onion, then mix it with the remaining ingredients (without cheese). Store in the fridge for up to 4 days and dump into the crock pot and cook when ready. To freeze, transfer the mixture to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and cook as directed.
Adjust seasonings to taste: Especially salt & spices. Taste as you go and make sure to season as needed.

Nutrition

Serving: 1serving | Calories: 540kcal | Carbohydrates: 54g | Protein: 48g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1022mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6037IU | Vitamin C: 32mg | Calcium: 193mg | Iron: 8mg
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