Description
This Slow Cooker Cowboy Casserole is pure comfort food magic that practically makes itself! Just toss everything in, walk away, and come back to a meal that’ll have everyone asking for seconds.
Ingredients
Scale
- 2 lbs ground beef, 80/20 lean-to-fat ratio
- 1 large onion (about 1 cup), diced
- 3 cloves garlic, minced
- 1 red bell pepper (about 1 cup), diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 bag (32 oz) frozen tater tots
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional garnishes: sour cream, sliced green onions, fresh cilantro
Instructions
- Brown ground beef in a skillet over medium-high heat for 6-7 minutes, breaking into crumbles as it cooks. Season with salt and pepper. Transfer to slow cooker, reserving about a tablespoon of drippings.
- In the same skillet, sauté onion and bell pepper for 4 minutes until softened. Add garlic and cook 30 seconds more. Stir in chili powder, cumin, smoked paprika, and oregano, toasting for 30 seconds.
- Transfer vegetable mixture to slow cooker with the beef. Add diced tomatoes with chilies, beans, corn, tomato paste, and beef broth. Stir thoroughly to combine.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until bubbling slightly at edges.
- Stir the mixture well. If too liquidy, leave uncovered for 20-30 minutes to reduce.
- Arrange frozen tater tots in an even layer on top. Cover and cook an additional 30-45 minutes on high until tater tots are heated through.
- Sprinkle shredded cheese over the tater tots. Cover and cook 5-10 more minutes until cheese is melted.
- Let rest 5-10 minutes before serving. Garnish with optional toppings if desired.