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Slow Cooker Cowboy Casserole

Slow cooker cowboy casserole with a cheesy bean-and-corn base and a crispy tater tot top. Ground beef, kidney beans, and corn cook low and slow until the cheddar melts, then the tots crisp under a quick broil.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Base and topping
  • 1 lb ground beef Use 80/20 for best flavor; drain excess fat before slow cooking.
  • 1 onion Dice small so it blends evenly into the beef mixture.
  • 1 can (15 oz) kidney beans Drain well before stirring in.
  • 1 cup corn kernels Use thawed frozen corn if needed for best texture.
  • 1 can (10.5 oz) condensed cream of mushroom soup Stir in thoroughly to coat the beans and corn.
  • 1.5 cup shredded cheddar cheese Reserve a little if you want a more assertive cheesy finish.
  • 1 bag (32 oz) frozen tater tots Keep frozen; arrange in a single even layer so they cook through.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a cast iron skillet over medium-high heat and brown the ground beef with the diced onion until no pink remains, about 6-8 minutes, then drain excess fat.
  2. Transfer the browned beef and onion to the Dutch oven and stir in the kidney beans, corn kernels, and condensed cream of mushroom soup until evenly coated.
Add the cheesy layer
  1. Sprinkle the shredded cheddar cheese evenly over the top of the slow-cooker mixture so it will melt underneath the tots.
Cook in the slow cooker
  1. Arrange the frozen tater tots in a single even layer over the cheese, cover, and cook on low for 4-5 hours (or high for 2-3 hours) until the tots are cooked through.
Broil to crisp
  1. For extra crispiness, broil for 2-3 minutes until the tots are lightly browned, then rest 5 minutes before serving so the layers set.

Notes

Pro tip: arrange the tater tots in one even layer so more of the surface area crisps under the broiler. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 350°F until warmed through for best texture. Freezing is not recommended for the crispiest results, but you can freeze cooled leftovers for up to 2 months. For a lighter option, use reduced-fat cheddar and a reduced-sodium cream of mushroom soup (taste will still be hearty).