Description
This Slow Cooker Cowboy Casserole is a hearty and flavorful dish that is perfect for busy weeknights. Packed with ground beef, beans, corn, and tater tots, all cooked together in a creamy sauce and topped with melted cheese, this comforting meal will be a family favorite.
Ingredients
Scale
Ground Beef Mixture:
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Remaining Ingredients:
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 3 cups frozen tater tots
- 1 1/2 cups shredded cheddar cheese
- Chopped parsley or green onions for garnish
Instructions
- Prepare Ground Beef Mixture: In a skillet over medium heat, cook the ground beef with diced onion and garlic until browned. Drain excess fat.
- Transfer to Slow Cooker: Transfer the beef mixture to the slow cooker. Add kidney beans, corn, diced tomatoes, cream of mushroom soup, milk, chili powder, paprika, salt, and pepper. Stir well.
- Add Tater Tots: Top the mixture with an even layer of frozen tater tots.
- Cook: Cover and cook on low for 5–6 hours or on high for 3–4 hours.
- Top with Cheese: In the last 15–20 minutes, sprinkle shredded cheddar cheese over the tater tots, cover, and let the cheese melt.
- Serve: Garnish with chopped parsley or green onions before serving.
Notes
- You can swap kidney beans for black beans or pinto beans.
- For a spicier kick, use hot diced tomatoes with chilies or add cayenne pepper to taste.
Nutrition
- Serving Size: 1 generous portion
- Calories: 520
- Sugar: 5g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg
