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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
In a large mixing bowl, combine the cream of mushroom soup, sour cream, salt, black pepper, and paprika. Mix well until smooth.
Step 4
Lightly grease the inside of the crock pot with non-stick spray or a small amount of oil.
Step 5
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.
Step 6
Top the final layer with the drained diced tomatoes with green chilies for added flavor and moisture.
Step 7
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.
Step 8
About 30 minutes before serving, sprinkle the remaining shredded cheese over the top of the casserole. Cover and allow the cheese to melt completely.
Step 9
Once done, serve the casserole warm garnished with chopped parsley, if desired.
Nutrition Facts
| Serving size | (2673.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4484.2 |
| Total Fat 295.8g | 0% |
| Saturated Fat 128.2g | 0% |
| Polyunsaturated Fat 34.3g | |
| Cholesterol 670.1mg | 0% |
| Sodium 10103.9mg | 0% |
| Total Carbohydrate 330.1g | 0% |
| Dietary Fiber 33.6g | 0% |
| Total Sugars 41.9g | |
| Protein 173.8g | 0% |
| Vitamin D 83.3IU | 0% |
| Calcium 2379.5mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 4692.0mg | 0% |
Source of Calories