Cowboy Potato Casserole

Prep Time: 20 minutes
Cook Time: 55–60 minutes (oven), 3–8 hours (slow cooker), or 30–35 minutes (skillet)
Total Time: 1 hour 15 minutes (oven)
Servings: 6–8
Category: Main Dish

Notes After Making

Add

Ingredients

  • 1 pound ground beef or ground turkey
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 3 cups diced potatoes (fresh or frozen)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese (or cheese of choice)
  • Salt and black pepper, to taste

Instructions

Oven Method

  1. Preheat oven to 350°F and lightly grease an 8×8-inch baking dish.
  2. In a large skillet over medium-high heat, brown the ground beef and onion until the meat is fully cooked.
  3. Add the garlic and cook for about 30 seconds, until fragrant. Drain excess fat if needed.
  4. Stir in the taco seasoning and cook for 1–2 minutes until evenly coated.
  5. Reduce heat and stir in the black beans, diced tomatoes, sour cream, salt, and pepper until creamy.
  6. Fold in the diced potatoes until evenly coated.
  7. Spread the mixture into the prepared baking dish and sprinkle the cheese evenly over the top.
  8. Cover tightly with foil and bake for 40 minutes.
  9. Remove the foil and continue baking for 15–20 minutes, until the potatoes are fork tender and the casserole is hot and bubbly.
  10. Let rest for 5–10 minutes before serving.

Slow Cooker Method

  1. Brown the ground beef and onion in a large skillet over medium heat until fully cooked.
  2. Add the garlic and cook for 30 seconds. Drain excess fat if needed.
  3. Transfer to a slow cooker.
  4. Add the taco seasoning, black beans, diced tomatoes, potatoes, salt, and pepper. Stir well.
  5. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes are tender.
  6. About 30 minutes before serving, stir in the sour cream.
  7. Sprinkle cheese over the top, cover, and cook until melted.

Skillet Method

  1. Brown the ground beef and onion in a large deep skillet over medium-high heat until cooked through.
  2. Add garlic and cook for 30 seconds.
  3. Drain excess grease if needed.
  4. Stir in the taco seasoning.
  5. Add the potatoes, black beans, and diced tomatoes.
  6. Stir well, reduce heat to medium-low, cover, and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender.
  7. Remove from the heat and stir in the sour cream.
  8. Sprinkle cheese over the top, cover, and let stand for 3–5 minutes until melted.
  9. Serve immediately.

Jessica’s Notes

Best Served With

  • Guacamole
  • Pico de gallo
  • Fresh green salad

Wine Pairings

  • Dry Rosé offers crisp acidity that balances the creamy sauce and taco spices.
  • Zinfandel complements the seasoned beef and smoky taco flavors with ripe berry notes.
  • Tempranillo pairs well with the savory meat, tomatoes, and cheddar cheese.
  • Sauvignon Blanc provides a refreshing contrast to the richness of the sour cream.
  • Sparkling wine cleanses the palate and balances the creamy, cheesy casserole.

Prep Ahead

  • Brown the meat up to 2 days ahead.
  • Assemble the casserole the day before and refrigerate until ready to bake.
  • Potatoes can be diced a day ahead and stored in cold water in the refrigerator.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat covered in a 350°F oven for 20–25 minutes or microwave individual portions until heated through.

Freezer-Friendly

Freeze before or after baking for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

  • Substitute pinto or kidney beans for the black beans.
  • Add diced green chiles or jalapeños.
  • Use pepper jack or Monterey Jack cheese for extra flavor.
  • Top with sliced avocado, cilantro, green onions, or crushed tortilla chips.

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