Description
Slow Cooker Cowboy Casserole is a hearty and comforting family meal featuring seasoned ground beef, vegetables, creamy mushroom soup, and crispy tater tots. This easy-to-prepare dish combines rich flavors and a cheesy topping, all cooked slowly in a crockpot for tender, crowd-pleasing satisfaction.
Ingredients
Scale
Main Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (10 oz) cream of mushroom soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 bag (about 30 oz) frozen tater tots
Optional Garnish
- Chopped green onions or parsley
Instructions
- Brown the Beef: In a skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the meat is browned and the onions are softened. Drain any excess fat to keep the dish from being greasy.
- Mix the Filling: In a large mixing bowl, combine the cooked beef mixture with the drained corn, diced tomatoes including the juices, cream of mushroom soup, milk, shredded cheddar cheese, paprika, salt, and pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Layer the Casserole: Lightly spray the slow cooker with non-stick cooking spray. Place half of the frozen tater tots evenly on the bottom of the slow cooker. Pour the beef and vegetable mixture over the tater tots, then top it off with the remaining tater tots to create a layered casserole.
- Slow Cook: Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours. The casserole should be hot and bubbly when done.
- Add Cheese Topping: About 15 to 20 minutes before serving, sprinkle extra shredded cheddar cheese on top of the casserole and allow it to melt. Optionally garnish with chopped green onions or parsley before serving for a fresh and colorful touch.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or cooked lentils.
- Drain excess fat from the beef to reduce greasiness.
- Use low-fat cream of mushroom soup and reduced-fat cheese to make a lighter casserole.
- You can prepare this casserole the night before by assembling and refrigerating, then cooking it the next day.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.
