Slow Cooker Cornbread Cowboy Casserole
This Slow Cooker Cornbread Cowboy Casserole is a hearty crockpot dinner made with ground beef, bacon, beans, potatoes, and a rich barbecue-style sauce, all topped with cheesy cornbread. Everything cooks together in the slow cooker for an easy comfort food meal that’s filling and full of flavor.
Servings: 8 people
Calories: 833kcal
Ingredients
Cowboy Base
- 1 ½ pounds ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- 8 slices bacon, cooked until crisp and crumbled
- 1 can (28 ounces) baked beans (do not drain)
- ½ cup barbecue sauce
- 2 tablespoons Dijon mustard
- ¼ cup brown sugar, optional, for a sweeter flavor
- 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
- 1 ½ cups frozen corn
- 1 can (15 ounces) kidney beans, drained, rinsed
- ½ pound baby red potatoes, sliced ¼-inch thick
- Salt & pepper, to taste
Cheesy Cornbread Topping
- 1 cup (122 g) cornmeal
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup (245 g) whole milk
- 2 large eggs
- 6 tablespoons (85 g) unsalted butter, melted
- 1 cup (113 g) sharp cheddar cheese, shredded
For Serving (Optional)
- Shredded cheese
- Sour cream
- Green onions
- Freshly chopped parsley
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef, onion, green bell pepper, garlic salt, and onion powder. Cook until the beef is browned and the vegetables are softened, about 8 to 10 minutes. Drain excess grease.
- Stir in the crispy crumbled bacon.
- Transfer the beef mixture to the bowl of a 6-quart or larger slow cooker.
- Add the baked beans (with liquid), barbecue sauce, Dijon mustard, brown sugar if using, fire-roasted tomatoes (with juices), frozen corn, kidney beans, and sliced potatoes. Stir well to combine and spread into an even layer. Season with salt and pepper to taste.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 2 ½ to 3 ½ hours, until the potatoes are tender.
- Once the filling is cooked, gently stir. Then move on to the topping.
Cheesy Cornbread Topping
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, eggs, and melted butter. Pour into the dry ingredients and stir just until combined.
- Fold in the shredded cheese.
- Carefully spread the cornbread batter evenly over the hot filling in the slow cooker.
- Cover and cook on HIGH for 45 to 60 minutes, or until the cornbread is set in the center and a toothpick comes out clean.
- Turn off the slow cooker and let it rest for 10 minutes before serving. Scoop into bowls and top with your favorite garnishes.
Nutrition
Serving: 1portion | Calories: 833kcal