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Crock Pot Cowboy Casserole

This Crock Pot Cowboy Casserole is a high-protein, gluten-free comfort food that simmers all day into a one-pot dinner loaded with ground beef, potatoes, carrots, corn, and black-eyed peas.


Prep Time: 10 minutes    Cook Time: 4 hours    Total Time: 4 hours 10 minutes    Total Servings: 6


Ingredients

  • 1 Tablespoon olive oil 
  • 1 medium yellow onion, diced 
  • 2 lbs. ground beef 
  • 4 cloves garlic, minced 
  • 1 1/2 teaspoons kosher salt plus more to taste 
  • 1 lb. Yukon gold potatoes sliced 1/4-inch thick 
  • 3 carrots peeled and sliced into rounds 
  • 4 Tablespoons tomato paste 
  • 1 (14.5oz) can diced tomatoes with juices 
  • 1 (15oz) can black eyed peas, drained and rinsed 
  • 1 (15oz) can corn, drained 
  • 2 teaspoons Italian seasoning 
  • 1 teaspoon smoked paprika 
  • 2 teaspoons chili powder 
  • 1 1/2 cups shredded cheese , optional

Cooking

  1. Heat the olive oil in a large skillet. Add the ground beef and onion and cook on medium-high heat until browned and the onions are soft. Stir in the garlic and salt and cook until fragrant, 1 minute.
  2. Transfer the mixture to the crock-pot and add the potatoes, carrots, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian seasoning, smoked paprika, and chili powder.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and carrots are fork-tender. Taste and adjust seasoning as needed. Cover the top with shredded cheese, close the lid, and cook on high for 10-15 minutes, until the cheese is melted.

Notes: 

  • Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat individual servings on the stove or in the microwave until heated through. 
  • Make-ahead & freezer: Follow directions to cook the beef and onion, then mix it with the remaining ingredients (without cheese). Store in the fridge for up to 4 days, and dump into the crock pot and cook when ready. To freeze, transfer the mixture to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and cook as directed. 
  • Adjust seasonings to taste: Especially salt & spices. Taste as you go and make sure to season as needed.

SAFE HANDLING TIPS: 

  • Wash hands with soap and water before cooking and always after touching raw meat. 
  • Separate raw meat from other foods. 
  • Wash all cutting boards, utensils, and dishes after touching raw meat. 
  • Do not reuse marinades used on raw foods. 
  • Wash all produce prior to use. 
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. 
  • Cook Ground Beef to 160°F as measured by a meat thermometer. 
  • Refrigerate leftovers promptly. 


For more information on degrees of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness 


For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

what molly made

I’m Molly, the self-taught cook and baker, photographer and blogger behind What Molly Made. On WMM I share easy-to-make and healthy recipes and love incorporating real, seasonal and whole ingredients whenever possible. My goal is to help people use food as a means to designing a better, healthier and more connected life. 

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