Slow Cooker Cowboy Casserole

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Quick and easy to make, this crockpot cowboy casserole is topped with golden brown tater tots for the perfect meal any night!

Prep Time10

Cook Time4

Total Time4 10

Servings:

Spray the crock pot insert with nonstick spray. Add the browned ground beef, corn, soup, sour cream, cheese, onion, garlic powder, salt, and pepper. Stir to combine.
1 pound ground beef, browned and drained, 15 ounces corn, drained, 10.5 ounces cream of mushroom, ½ cup sour cream, 1 ½ cups shredded cheddar cheese, 1 small onion, diced, 1 teaspoon garlic powder, Salt and pepper
Spread the frozen tater tots in a single layer across the top.
20 ounces frozen tater tots
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the tater tots are soft but cooked through and the mixture is hot and bubbly.
If desired, transfer to a baking dish and broil the top for 2–3 minutes to lightly brown the tater tots before serving.

If desired, you can saute the diced onion with the ground beef before adding to the crock pot.
Make sure to drain the corn and cooked beef well to avoid a watery casserole.
If you like crispy tater tots, broil the top for a few minutes after slow cooking to add a golden finish.
To reduce prep time, you can brown the beef the night before and refrigerate it until ready to use.

You can substitute ground turkey or chicken for a lighter version.
Feel free to mix in peas, green beans, or diced bell peppers for extra color and nutrition.
You can try a blend of cheddar and Monterey Jack or even pepper jack for a little kick.
Swap the cream of mushroom soup for cream of chicken or cream of celery.

Store in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave or larger portions in the oven at 350 degrees F until warmed through.
For longer storage, freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.