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Slow Cooker Cowboy Casserole

Slow Cooker Cowboy Casserole layers ground beef, black beans, corn, and frozen tater tots, then finishes with melted cheddar for a bubbly, golden top. The slow-cooked mixture stays hearty and thick with minimal hands-on time.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

beef and base
  • 1 lb ground beef
  • 1 onion, diced
  • 1 can (15 oz) black beans, drained
  • 1 cup corn kernels
  • 1 can (10.5 oz) condensed cream of mushroom soup
tater tot and topping
  • 1 bag (32 oz) frozen tater tots keep frozen when layering
  • 2 cups shredded cheddar cheese add for last 20 minutes
seasoning
  • 0.25 Salt and pepper, to taste season to taste

Equipment

  • 1 cast iron skillet
  • 1 slow cooker

Method
 

Brown the beef
  1. Brown the ground beef with the diced onion in a skillet over medium-high heat until the beef is no longer pink, about 8-10 minutes. Drain excess fat to keep the casserole from getting greasy.
Assemble in the slow cooker
  1. Layer the beef, drained black beans, corn, and condensed cream of mushroom soup in the slow cooker. Stir gently to combine so the layers stay mostly intact without breaking up the tots.
  2. Top with a single layer of frozen tater tots, keeping them frozen so they hold their shape while cooking.
Slow cook
  1. Cover and cook on low for 5-6 hours until hot and bubbling at the edges. For faster cooking, cook on high for about 3 hours.
Melt the cheese
  1. Sprinkle shredded cheddar cheese evenly over the top for the last 20 minutes of cooking. Cook until melted and bubbly, then season with salt and pepper to taste before serving.

Notes

For best texture, leave the tater tots frozen and avoid stirring after they’re layered. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in the microwave or oven until hot. Freezing is not recommended because the tots can soften after thawing. For a lighter option, use 93% lean ground beef and a reduced-fat cheddar if you want less saturated fat.