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Hearty slow cooker cowboy casserole topped with melted cheddar cheese and green onions

Slow Cooker Cowboy Casserole

This Slow Cooker Cowboy Casserole is the ultimate comfort food dinner made with seasoned ground beef, tender potatoes, pinto beans, corn, and melted cheddar cheese. Finished with The Spice Girl Kitchen Okie Rub, this hearty crockpot meal is packed with bold flavor and perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Okie Rub
Calories: 485
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Large skillet: For browning the beef and building flavor before adding everything to the slow cooker.
  • 6-quart slow cooker: Provides plenty of room for the casserole to cook evenly.
  • Cutting board and knife: For prepping the vegetables and potatoes.
  • Measuring cups and spoons For accurate ingredient measurements.

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Add the onion and bell pepper and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
  2. Add the tomato paste, Okie Rub, and salt. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and coats the beef mixture.
  3. Transfer the beef mixture to a 6-quart slow cooker. Add the fire-roasted tomatoes, beef broth, pinto beans, corn, and potatoes. Stir until everything is evenly combined.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork tender.
  5. Sprinkle the cheddar cheese evenly over the top. Cover and cook for an additional 15 to 20 minutes, or until the cheese is melted.
  6. Garnish with sliced green onions and serve with sour cream if desired.

Video

Notes

  • Best Potatoes: Yukon Gold potatoes hold their shape well during slow cooking while becoming tender and creamy.
  • Cut Potatoes Evenly: Aim for ½-inch cubes so the potatoes cook at the same rate and become tender by the end of the cooking time.
  • Shred Your Own Cheese: Freshly shredded cheddar melts smoother and creates a creamier cheesy topping than pre-shredded cheese.
  • Make Ahead: Brown the beef mixture up to 24 hours in advance and refrigerate until ready to assemble in the slow cooker.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze cooled leftovers in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm leftovers in the microwave or on the stovetop with a splash of beef broth if needed.
  • Substitution: Black beans or kidney beans can be substituted for the pinto beans.
  • Nutrition (per serving, 6 servings): 485 calories, 27g fat, 33g carbs, 29g protein, 6g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.