Our easy Crockpot Cowboy Casserole with ground beef combines canned black beans, diced tomatoes, corn and russet potatoes into one hearty, family-friendly meal. If you want a comforting one-pot dish that’s simple to prepare and loved by kids and adults alike, this is a great choice.
If you enjoy easy Crockpot recipes but want something new for your meal rotation, this layered ground beef casserole is a winner. It takes familiar pantry ingredients and turns them into a comforting, saucy casserole with minimal effort.
I used to make a similar ground beef and potato casserole in the oven, but during hot weather I prefer the slow cooker to avoid heating the house. After a few tests I realized the slow cooker works perfectly for a casserole where vegetables, beans and meat all simmer together in a flavorful sauce.
This recipe leans on canned goods for convenience. Canned black beans, diced tomatoes and corn save time without sacrificing flavor. You can use fresh or roasted jalapeños when available, but the canned version works well here and keeps prep quick.
Ingredient Notes
I like to add diced onion and a diced bell pepper (any color) to build flavor and texture. For canned items, use drained whole-kernel corn, drained and rinsed black beans, and undrained petite diced tomatoes. Canned diced jalapeños are optional if you want heat without chopping fresh peppers.
The casserole needs some additional liquid beyond the tomatoes: use beef broth to add depth, and a tablespoon of Worcestershire sauce for savory complexity. Season with salt and a little chili powder to taste.
For cheese we prefer shredded cheddar, but any melting cheese you like will work. For a dairy-free option, substitute a plant-based shredded cheese or omit it entirely.
I use peeled and diced russet potatoes to make the dish heartier; red potatoes are a good alternative if you prefer them to remain firmer after long cooking.
Can you use hash browns?
Yes. If you use frozen hash browns, choose the diced variety rather than shredded for better texture. Note that frozen potatoes soften more during slow cooking than fresh ones, so expect a slightly softer texture.
The recipe calls for about 80/20 ground beef, since some fat adds flavor. If there’s excess grease after browning, drain a bit before transferring the meat to the slow cooker. You can also substitute ground sausage for all or part of the beef for a spicier result—my favorite is half-hot ground sausage and half-ground beef for built-in heat.
Can you use ground sausage?
Absolutely. Ground sausage makes a tasty variation. Mixing half sausage and half beef adds a pleasant kick without extra steps.
Can you add cornbread?
You can bake cornbread in the slow cooker, but pouring raw batter onto a wet casserole can make the bottom layer soggy. Instead, serve cornbread muffins on the side or top individual servings with crumbled cornbread for a crunchy contrast.
How Long to Cook Cowboy Casserole in Slow Cooker
For the best texture and flavor, cook on low for 6 hours. This gives the potatoes time to soften and lets all the ingredients meld. If you’re short on time, you can cook on high for about 4 hours, but the results are usually better when cooked low and slow.
Crockpot Cowboy Casserole Recipe
15
6
6
Equipment
-
1 slow cooker
-
1 skillet
Ingredients
- 1 pound ground beef, or ground sausage
- 1 small onion, diced
- 1 small bell pepper, diced
- 4 small potatoes, russets preferred, peeled and cut into 1/2″ pieces
- 1 tbsp garlic, minced
- 1 can corn, 15 oz, drained
- 1 can black beans, 15 oz, drained and rinsed
- 1 can diced tomatoes, 15 oz petite, undrained
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp chili powder
- 1 cup cheddar cheese, shredded
- 1 can jalapeños, 4 oz diced (optional)
Instructions
-
In a large skillet over medium heat, cook the ground beef with the diced onion, diced bell pepper and minced garlic until the meat is no longer pink. Drain excess fat if needed and set the mixture aside.
-
Spray the inside of a slow cooker with nonstick spray. Place the diced potatoes and drained corn in an even layer on the bottom. Spoon the cooked meat mixture over the potatoes, then add the drained and rinsed black beans on top.
-
Sprinkle the salt and chili powder evenly over the layers. Pour the undrained diced tomatoes and optional diced jalapeños over the top. Add the Worcestershire sauce and pour the beef broth over everything to distribute the liquid.
-
Cover and cook on low for 6 hours (recommended) or on high for about 4 hours. When ready, sprinkle the shredded cheddar over the top, cover briefly until the cheese melts, and serve warm.
Nutrition
Calories: 504 kcal
Carbohydrates: 50 g
Protein: 27 g
Fat: 23 g
Saturated Fat: 10 g
Fiber: 9 g
Sodium: 766 mg
Nutrition information is automatically calculated and should be used as an estimate.