Slow Cooker Cowboy Casserole
This comforting Slow Cooker Cowboy Casserole is an easy, filling meal featuring browned beef, beans, corn, tomatoes, peppers, and a crunchy top of tater tots, perfect for busy nights and potlucks.
Ingredients
Meat and Beans
- 1 lb ground beef Can substitute with ground turkey or chicken for a lighter version.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
Vegetables
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup diced bell peppers
- 1 onion diced
Toppings and Spices
- 2 cups frozen tater tots For a crispier top, broil after cooking.
- 1 cup shredded cheddar cheese Can replace with pepper jack cheese for spicy flavor.
- 1 tablespoon chili powder Adjust to taste for spice.
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preparation
- In a skillet, brown the ground beef over medium heat, then drain any excess fat.
- In a slow cooker, combine the cooked beef, black beans, corn, diced tomatoes, bell peppers, onion, chili powder, garlic powder, salt, and pepper. Stir well to combine.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- In the last 30 minutes of cooking, place the frozen tater tots on top of the casserole and sprinkle with cheese. Cover and let it melt.
Serving
- Serve warm and enjoy with optional toppings like sour cream or fresh cilantro.
Notes
Cool the casserole to room temperature before storing. Keeps in the fridge for 3-4 days, reheat as needed. For longer storage, freeze for up to 2 months.