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Cheesy Slow Cooker Cowboy Casserole
Kate Flynn

Cheesy Slow Cooker Cowboy Casserole

A hands-off slow cooker cowboy casserole with seasoned ground beef, sliced potatoes, beans, corn, and a creamy sharp cheddar finish. 32 grams of protein per serving, family favorite, plus an optional crispy tater tot topping.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Food
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Filling:
  • 1 tsp olive oil
  • 1½ lbs lean ground beef 90/10
  • 1 small yellow onion diced
  • 1¼ tsp kosher salt divided
  • 3 cloves garlic minced
  • ¾ cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ¼ tsp freshly ground black pepper
  • 1½ lbs Yukon Gold or red potatoes sliced ¼-inch thick
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can corn, drained (or 1½ cups frozen corn, thawed)
For the Creamy Cheddar Finish:
  • ½ cup plain full-fat Greek yogurt
  • ¼ cup full-fat sour cream
  • 1½ cups shredded sharp cheddar cheese divided
  • 2 tbsp Mexican hot sauce Cholula or similar, or to taste
  • Salt and pepper to taste
For the Optional Tater Tot Finish:
  • 4 cups frozen tater tots
  • ½ cup shredded sharp cheddar cheese

Method
 

  1. Brown the beef. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, diced onion, and ¼ teaspoon of kosher salt. Break up the beef with a wooden spoon and cook for 5–6 minutes, until the pink is gone and the onion softens. Add the minced garlic and cook for 1 minute, until fragrant. Drain any excess fat.
  2. Make the sauce. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and the remaining 1 teaspoon of kosher salt until completely smooth.
  3. Layer the crockpot. Spread the sliced potatoes in an even layer across the bottom of a 6-quart slow cooker. Scatter the kidney beans and corn evenly over the potatoes. Spoon the browned beef mixture on top in an even layer.
  4. Pour the sauce. Pour the sauce evenly over the beef. Do not stir. Keep the layers intact so the potatoes cook evenly in the liquid at the bottom. The broth will filter down through the beef, beans, and corn on its own.
  5. Slow cook. Cover and cook on Low for 4–6 hours or on High for 2–4 hours, until the potatoes are completely tender when pierced with a fork. Start checking at the earliest end of the cook time—you don't want the potatoes to turn mushy.
  6. Make the creamy finish. In a small bowl, stir together the Greek yogurt, sour cream, 1 cup of the shredded cheddar, and the hot sauce until combined. Add 3–4 tablespoons of hot liquid from the crockpot to the bowl and whisk to a pourable consistency. This tempers the dairy so it doesn't curdle and thins it so it incorporates evenly.
  7. Fold in the finish. Gently fold the creamy mixture into the beef and potato mixture until evenly incorporated. Be careful not to break up the potatoes too much—you want them to stay in slices. Taste and adjust the salt, pepper, and hot sauce.
  8. Melt the cheese. Sprinkle the remaining ½ cup of cheddar over the top. Cover and cook on High for 5–10 minutes, until the cheese is melted and the casserole is heated through.
  9. Serve. Top with extra hot sauce and serve directly from the crockpot, or continue to the tater tot finish below.

Notes

Protein per Serving: About 32g
Nutrition note: Estimated per serving with 90/10 lean ground beef, Yukon Gold potatoes, kidney beans, corn, a blend of full-fat Greek yogurt and sour cream, and sharp cheddar (without the tater tot topping): ~505 calories, 32g protein, 42g carbs, 24g fat. Using 93/7 ground beef reduces fat by about 4g per serving.
Using all Greek yogurt instead of the blend reduces fat by about 4g per serving. Adding the tater tot topping adds about 130 calories and 2 g of protein per serving.