Slow Cooker Cowboy Casserole
A hearty, budget-friendly casserole with ground beef, black beans, tomatoes, and cheese, perfect for busy weeknights or potlucks.
Ingredients
Main Ingredients
- 1 lb ground beef (or ground turkey) Use beef or turkey based on preference.
- 1 can black beans, drained and rinsed For lower sodium, rinse beans well.
- 1 can diced tomatoes (14–15 oz) Use no-salt-added for lower sodium.
- 2 cups frozen mixed vegetables Alternatively, use a cup each of diced carrots, corn, and peas.
- 3 cups diced potatoes (fresh or frozen) Small dice for even cooking.
- 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack) Add cheese near the end of cooking.
- 1 each onion, chopped Adds flavor when browned with meat.
- 1 packet taco seasoning Or 2–3 tbsp of homemade blend.
- to taste Salt and pepper Adjust as needed.
Instructions
Preparation
- Heat a skillet over medium. Add the ground beef and chopped onion. Brown until the meat is cooked through and the onion is translucent, about 6–8 minutes. Drain any excess fat.
- Transfer the browned beef and onion to the slow cooker.
- Add the drained black beans, diced tomatoes (with their juices), mixed vegetables, diced potatoes, taco seasoning, and a pinch of salt and several grinds of pepper.
- Stir everything until evenly combined.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.
- About 30 minutes before serving, sprinkle the shredded cheese evenly over the top. Cover and let the cheese melt.
- Stir gently before serving if you want the cheese incorporated, or leave it on top as a melty finish. Taste and adjust salt and pepper.
Notes
For additional flavor, add items like tomato paste or adjust vegetable choices based on what’s available. Serve with cornbread or tortillas, and top with sour cream or cilantro if desired.