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Slow Cooker Cowboy Casserole

Slow Cooker Cowboy Casserole with crispy-topped tater tots, seasoned beef, corn, and black beans, finished with a melted cheddar layer. This hands-off casserole cooks low for 6 hours or high for about 3–3.5 hours for an easy weeknight dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Cowboy casserole base
  • 1.5 lb ground beef Brown in a skillet and drain excess fat before mixing.
  • 32 oz frozen tater tots Use straight from frozen; arrange in a single layer.
  • 15 oz corn Drain well.
  • 15 oz black beans Drain and rinse.
  • 10.5 oz cream of mushroom soup Stir until fully combined in the sauce mixture.
  • 1 cup beef broth Whisk with soup and seasonings.
  • 1 oz ranch seasoning mix Use 1 packet (about 1 oz).
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 8 bacon Cook until crisp and crumble.
  • 2 cup shredded sharp cheddar cheese Add in the final high-heat melt step.
  • 0.25 sour cream For serving; optional but recommended.
  • 0.25 sliced green onions For serving; optional but recommended.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef and mix the sauce
  1. Brown the ground beef in a skillet over medium-high heat until cooked through, then drain excess fat so it doesn’t pool in the slow cooker.
  2. Whisk the cream of mushroom soup, beef broth, ranch seasoning mix, chili powder, garlic powder, and smoked paprika until smooth and evenly blended.
Assemble in the slow cooker
  1. Stir the browned ground beef, corn, black beans, and half the bacon into the soup mixture until everything is coated.
  2. Grease the slow cooker, pour in the mixture, and spread it evenly so the top cooks uniformly.
  3. Arrange the frozen tater tots in a single layer across the top, keeping them close together but not piled.
Slow cook and melt the cheese
  1. Cook on low for 6 hours or on high for 3–3.5 hours until the tater tots are cooked through, with the edges starting to brown.
  2. Sprinkle the shredded cheddar and the remaining bacon over the top, cover the slow cooker, and cook on high for 10–15 minutes until the cheese is fully melted and bubbly at the edges.
Serve
  1. Serve the cowboy casserole topped with sour cream and sliced green onions for a creamy, fresh finish.

Notes

Pro tip: draining the beef well prevents watery casserole pooling around the tots. Store leftovers in the refrigerator for up to 3-4 days; reheat in the microwave or oven until hot. Freezing is not recommended because the tater tots can soften after thawing. For a lighter option, use turkey bacon and reduced-fat cheddar.