Slow Cooker Cowboy Casserole
A hearty slow cooker casserole with seasoned ground beef, tender potatoes, black beans, corn, and a rich tomato-beef broth base — topped with melted sharp cheddar. This is the set-it-and-forget-it dinner that actually tastes like you put effort in.
Ingredients
Meat & Protein
- 1 lb ground beef 80/20
Produce
- 1.5 lbs russet potatoes cut into 1-inch cubes, skin on or peeled
- 1 yellow onion diced
- 4 garlic cloves minced
Dairy
- 1.5 cups sharp cheddar cheese freshly shredded
Pantry & Canned Goods
- 1 can black beans drained and rinsed
- 1 can corn 15 oz, drained
- 1 can tomato sauce 15 oz
- 1 tbsp tomato paste
- ½ cup beef broth low sodium
- 1 tbsp Worcestershire sauce
Seasonings & Spices
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt divided — ½ tsp for beef, ½ tsp added to slow cooker
- ½ tsp black pepper
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through — about 7 to 8 minutes. Season with ½ tsp kosher salt while it cooks. Drain excess fat completely and set aside.
- While the beef browns, dice the onion and mince the garlic. Add the onion to the skillet in the last 2 minutes of cooking so it softens slightly in the beef fat. Add the garlic for the final 30 seconds. This step builds flavor that tomato sauce alone can't give you.
- Cut the potatoes into 1-inch cubes — try to keep them uniform so they cook evenly. Layer the potatoes evenly across the bottom of the slow cooker insert. They go on the bottom because they need the most heat to get tender.
- Add the browned beef and onion mixture over the potatoes. Scatter the drained black beans and drained corn evenly over the top.
- In a small bowl or measuring cup, whisk together the tomato sauce, tomato paste, beef broth, and Worcestershire sauce. Pour evenly over the layered ingredients.
- Sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, remaining ½ tsp kosher salt, and black pepper evenly over the top. Do not stir — the layers will meld as everything cooks.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 3½ hours, until the potatoes are completely fork-tender. Do not lift the lid during cooking — every peek adds 20 to 30 minutes of cooking time.
- About 20 to 30 minutes before serving, scatter the shredded sharp cheddar evenly over the top. Replace the lid and let it melt on low heat. Serve directly from the slow cooker. Sour cream and sliced green onion on top are optional but worth it.
Notes
Cook on LOW for best results — the potatoes stay intact and the beef stays tender. HIGH works if you're short on time but check at 3 hours. If the potatoes aren't fully tender, give it another 30 minutes.
Russet potatoes work best here because they hold their shape during a long cook. Yukon Golds are a fine substitute. Avoid red potatoes — they get waxy and mealy.
The tomato paste and Worcestershire are the two upgrades that matter most. The paste adds a roasted richness the sauce alone doesn't have. The Worcestershire adds a savory depth that makes it taste like something that cooked all day — which it did.
Swap black beans for kidney or pinto beans if preferred. Ground turkey works in place of beef — add a tablespoon of olive oil to the skillet since turkey is leaner.
Leftovers keep well in the fridge for 3 to 4 days. Reheat with a splash of broth if it thickened up. Freezes well for up to 3 months — potatoes will be slightly softer after thawing but flavor holds.
Tried this recipe?Let us know how it was!