Cowboy Casserole Crock Pot
Get ready to savor the ultimate comfort food with this hearty Cowboy Casserole Crock Pot recipe! Packed with layers of savory ground beef, tender tater tots, creamy mushroom soup, and gooey melted cheddar cheese, this slow-cooked dish is a one-pot wonder that’s perfect for busy weeknights or feeding a hungry crowd. A touch of diced tomatoes with green chilies adds a flavorful kick, while simple pantry staples like frozen corn and sour cream make it effortlessly satisfying. The crock pot does all the work, infusing every bite with rich, slow-cooked goodness, so all you have to do is layer, cover, and let the magic happen. Serve it warm with a sprinkle of fresh parsley for a cozy, crowd-pleasing meal the whole family will love. Keywords: cowboy casserole crock pot, slow cooker casserole, tater tot casserole, comfort food recipe.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 32 ounces frozen tater tots
- 10.5 ounces cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup frozen corn
- 10 ounces canned diced tomatoes with green chilies, drained
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
In a large skillet, cook the ground beef over medium-high heat until browned and no longer pink, about 5-7 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the cooked ground beef. Cook for an additional 2-3 minutes, until the onion is softened and fragrant.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, salt, black pepper, and paprika. Mix well until smooth.
Lightly grease the inside of the crock pot with non-stick spray or a small amount of oil.
Begin layering the ingredients in the crock pot: Start with half of the tater tots, followed by half of the ground beef mixture, half of the soup mixture, half of the shredded cheese, and half of the frozen corn. Repeat the layers with the remaining ingredients.
Top the final layer with the drained diced tomatoes with green chilies for added flavor and moisture.
Cover the crock pot with the lid and cook on low heat for 5-6 hours, or on high heat for 2.5-3 hours, until the casserole is heated through and bubbling.
About 30 minutes before serving, sprinkle the remaining shredded cheese over the top of the casserole. Cover and allow the cheese to melt completely.
Once done, serve the casserole warm garnished with chopped parsley, if desired.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 404 mg | 31% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
