Description
A hearty and comforting Slow Cooker Cowboy Casserole featuring seasoned ground beef, beans, corn, and crispy tater tots topped with melted cheddar cheese. Perfect for a simple, hands-off meal that delivers rich flavors and satisfying textures.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 packet taco seasoning
- 1/2 cup onion, chopped
- 2 cups frozen tater tots
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream (optional)
- Salt and pepper to taste
Instructions
- Brown the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat to reduce greasiness.
- Mix Ingredients: Stir in the taco seasoning, diced tomatoes with green chilies, chopped onion, black beans, kidney beans, and corn into the browned beef. Cook the mixture for about 5 minutes, stirring occasionally to let the flavors combine. Season with salt and pepper to taste.
- Layer in the Slow Cooker: Transfer the beef and vegetable mixture evenly into the slow cooker, spreading it out as the base layer for the casserole.
- Add Tater Tots: Arrange the frozen tater tots in a single layer on top of the beef mixture. This will create a crispy golden topping once cooked.
- Cook: Cover the slow cooker and cook on low heat for 4 to 5 hours, or until the tater tots are golden brown and crispy on top.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the crispy tater tots. Cover and cook for an additional 10 to 15 minutes until the cheese is fully melted and bubbly.
- Serve: Scoop portions of the casserole and serve hot. Add a dollop of sour cream on top if desired for extra creaminess and tang.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For extra spice, add chopped jalapeños or hot sauce to the beef mixture.
- Tater tots can be substituted with frozen hash browns if preferred.
- Make sure to rinse and drain canned beans well to reduce sodium.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
