A hearty and flavorful Slow Cooker Cowboy Casserole that’s perfect for busy weeknights.
Author:Isabella
Prep Time:15 minutes
Cook Time:6 hours on low or 3 hours on high
Total Time:6 hours 15 minutes on low or 3 hours 15 minutes on high
Yield:8 servings 1x
Category:Main Dish
Method:Slow Cooker
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds ground beef
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (10 ounces) diced tomatoes with green chilies
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1 bag (32 ounces) frozen tater tots
Instructions
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Add the diced onion, bell pepper, and minced garlic to the skillet. Cook for about 5 minutes until the vegetables are softened.
Transfer the beef and vegetable mixture to a slow cooker. Add the black beans, corn, diced tomatoes, chili powder, cumin, salt, and black pepper. Stir to combine.
Cover and cook on low for 6 hours or on high for 3 hours.
About 30 minutes before serving, spread the frozen tater tots evenly over the top of the casserole. Cover and continue cooking until the tater tots are golden and crispy.
Sprinkle the shredded cheddar cheese on top during the last 10 minutes of cooking. Cover until melted.
Serve hot and enjoy!
Notes
For a spicier kick, add diced jalapeños to the beef mixture.
For a vegetarian option, substitute the ground beef with lentils or a meat alternative and use vegetable broth instead of beef broth.