Easy Cowboy Casserole
A comforting one-pot meal that combines ground beef, Yukon Gold potatoes, and a medley of flavorful ingredients, all cooked in a crockpot for a rich and hearty dinner.
Ingredients
Cooking Base
- 1 Tablespoon olive oil For sautéing the onion.
- 1 medium yellow onion, diced Adds sweetness.
- 2 lbs ground beef Provides protein and heartiness.
- 4 cloves garlic, minced Enhances flavor.
- 1.5 teaspoons kosher salt Adjust to taste.
Vegetables
- 1 lb Yukon Gold potatoes, sliced 1/4-inch thick Layer in the crockpot.
- 3 carrots, peeled and sliced into rounds Adds texture.
Sauce Components
- 4 Tablespoons tomato paste Adds acidity and moisture.
- 1 (14.5 oz) can diced tomatoes with juices For added flavor.
- 1 (15 oz) can black-eyed peas, drained and rinsed For additional protein.
- 1 (15 oz) can corn, drained For sweetness.
Seasonings
- 2 teaspoons Italian seasoning Adds Italian flavor.
- 1 teaspoon smoked paprika For a smoky touch.
- 2 teaspoons chili powder For heat.
Optional Topping
- 1.5 cups shredded cheese Optional, for topping.
Instructions
Preparation
- Heating the olive oil in a skillet over medium heat, add the diced onion and cook until translucent, about a few minutes.
- In the same skillet, add the ground beef, breaking apart as it cooks. Stir in minced garlic and kosher salt until the beef is browned.
- Layer sliced Yukon Gold potatoes and sliced carrots in the crockpot.
- Pour ground beef and onion mixture over the vegetables in the crockpot.
- Add tomato paste, diced tomatoes with juices, black-eyed peas, and corn. Stir in Italian seasoning, smoked paprika, and chili powder.
- Gently stir to combine the ingredients and adjust salt if needed.
- Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours.
Notes
For enhanced flavor, brown the beef before adding to the crockpot. Use a variety of root vegetables for sweetness. Ensure proper layering of ingredients for even cooking.