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Slow Cooker Cowboy Casserole

Slow Cooker Cowboy Casserole is a hearty American main dish with a cheesy, golden tater tot top and savory beef, corn, and black beans baked in a slow cooker. The method layers frozen tater tots, then finishes with a quick high-heat melt for gooey cheddar and crisp bacon flavor.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cowboy casserole base
  • 1.5 lb ground beef Brown and drain excess fat before mixing.
  • 1 can (15 oz) corn Drain before adding.
  • 1 can (15 oz) black beans Drain and rinse before adding.
  • 1 can (10.5 oz) cream of mushroom soup Use as the main binder for the filling.
  • 1 cup beef broth Whisk into the soup mixture.
  • 1 packet (1 oz) ranch seasoning mix Measure as 1 packet (1 oz).
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 8 strips bacon Cook and crumble, then reserve some for the top.
  • 2 cup shredded sharp cheddar cheese Add in two parts to create a melted, cheesy finish.
Tater tot topping
  • 1 bag (32 oz) frozen tater tots Arrange in a single layer across the top.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and mix
  1. Brown the ground beef in a skillet over medium-high heat and drain excess fat.
  2. Whisk together cream of mushroom soup, beef broth, ranch seasoning, chili powder, garlic powder, and smoked paprika until smooth.
  3. Stir the browned beef, corn, black beans, and half the bacon into the soup mixture.
Slow cook
  1. Grease the slow cooker, pour in the filling, and spread evenly.
  2. Arrange the frozen tater tots in a single layer across the top.
  3. Cover and cook on low for 6 hours, or high for 3–3.5 hours, until the tater tots are cooked through.
Melt and finish
  1. Sprinkle shredded cheddar and the remaining bacon over the top, cover, and cook on high for 10–15 minutes until the cheese is melted.
  2. Serve topped with sour cream and sliced green onions.

Notes

For the best texture, drain the bacon fat after browning the beef so the filling doesn’t get greasy in the slow cooker. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave until hot. Freezing isn’t recommended because tater tots can soften after thawing. For a lower-carb swap, replace some or all tater tots with cauliflower tots while keeping the same cheese and filling base.