Slow Cooker John Wayne Casserole is made with tater tots with southwestern flair and lots of cheese!
I love making casseroles in the slow cooker if you want to try a few other great ones try my Slow Cooker Chicken Cordon Bleu or Chicken Enchilada Casserole recipes.
Not your average recipe today! I made this drool-worthy Slow Cooker John Wayne Casserole for dinner the other night. I’ve wanted to try an oven version of John Wayne casserole for years, but never got around to doing it. I thought, why not make it in the slow cooker?
The history on John Wayne Casserole and my changes
I don’t think John Wayne had anything to do with the casserole. I believe the name of this came about because it’s western themed, but still, this is a fun recipe to try. The original John Wayne casserole recipe that I’ve found is made with biscuit mix, but one of the reviewers on Food.com said that she had a version of this casserole made with tater tots at a restaurant. BINGO! That’s how this recipe can be made perfect in the slow cooker, with tater tots.
I have a beloved standard crockpot tater tot casserole recipe that I adore on my site, so I knew exactly how to assemble this new creation. I also make a chicken and bacon tater tot casserole that you must try too!
How to make John Wayne Casserole:
You will need:
- tater tots
- ground beef
- bell pepper
- onion
- sour cream
- taco seasoning
- cheese
- salt, pepper, onion powder
I add the bag of tater tots to my slow cooker. Then I brown a pound of hamburger with bell pepper, onion, taco seasoning, and water, I pour that meat mixture over the tots.
Then I make a sour cream and cheese mixture with a bit of seasoning and spread that on top of the meat.
Cook on LOW for 4.5 hours, and topped with more cheese, I put the lid back on the slow cooker and the cheese melts in minutes.
I like to serve this delicious casserole with tomatoes on top. When I say this meal was the bomb, I mean it! I was seriously licking my plate! Try it, you’ll love it!
I want to do a shout-out to my favorite cheese company Tillamook. If you ever visit the Oregon coast you must visit the Tillamook Cheese Factory! We do it once a year. Tillamook was a sponsor at the Indulge Conference I went to recently. We arrived in our hotel room to find that Tillamook stocked our mini fridge with cheese! That was possibly the best gift ever.
Other wonderful Slow Cooker Ground Beef Recipes:
- Slow Cooker Salisbury Steak
- Slow Cooker Beef and Potato Au Gratin
- Slow Cooker Hobo Dinner
- Slow Cooker Tamale Pie
- Slow Cooker Hamburger Potato Casserole
- Slow Cooker Taco Meatloaf Stuffed Peppers
- Slow Cooker Porcupine Meatballs
- Slow Cooker Lipton Onion Meatloaf
Slow Cooker Hamburger Hash
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Slow Cooker John Wayne Casserole
Ingredients:
- 32 oz. bag tater tots (frozen, not thawed)
- 1 lb. ground beef
- 1 small yellow onion diced
- 1 green bell pepper diced
- 1 oz. taco seasoning mix (I use Lawry's)
- water add the amount of water to the meat that the taco mix says to add, 2/3 cup is what my packet said
- 16 oz. sour cream
- 8 oz. sharp cheddar cheese (divided, half in sour cream mixture and half on top at the end)
- 1/8 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. onion powder
optional toppings
- diced tomatoes
- bell peppers
Instructions:
- Spray a 6-quart oval slow cooker with non-stick spray. Add the tater tots down in an even layer, so there isn't a high spot.
- In a large skillet, set over medium high heat, brown the hamburger, onions and bell pepper. When the meat is browned, drain the fat. Add the amount of water the taco packet says to add to the meat (my packet said to add 2/3 cup). Add the taco packet, and continue cooking and stirring until the meat and the seasoning has thickened.
- Pour the meat mixture over the tater tots in the slow cooker.
- In a medium sized bowl add the sour cream, salt, pepper, onion powder, and half of the cheese (this is about a heaping cup of shredded cheese, save the other half to top the casserole at the end.)
- Spread this sour cream cheese mixture over the meat mixture in the slow cooker.
- Cover and cook on LOW for 4.5 hours, without opening the lid during the cooking time.
- After the cooking time is up add the remaining cheese evenly over the casserole.
- Cover and let the cheese melt, this will only take about 5-10 minutes.
- To serve, top with diced tomatoes.
- Enjoy!
How to Video:
Sarah’s Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
laura says
In the crockpot right now. Sunday slow cooker at my house!
Sarah Olson says
Yay! You will love it. I need to make it again soon. 🙂
Kati L says
I’m really excited to try this, It’s like my tater tot casserole that I do in the oven but I’m really excited about not having to heat that up on a 90 degree day like today! Thank you for your post, It was a nice change from all of the pulled porks, bbq chickens and soups that crowd pinterest!
Sarah Olson says
Ah thanks Kati! I agree this recipe is such different than most crock pot recipes around!
Wayne says
Can you make this for a larger crowd and bake in a slow oven? Say 300 deg.
fredrick317 says
What size Sour cream do you use?
Sarah Olson says
I used one cup. I used half a 16-oz. container.
brenda says
My recipe calls for mashed potatoes instead of tater tots. Would that work in a crock pot?
Sarah Olson says
I would spray the slow cooker with nonstick spray, and reduce the cooking time to 3 hours. Since everything would already be cooked, you just need do Heat it through. I hope this helps.
becky says
Fantastic!!!!!
Jackie says
I had a recipe a few years ago that had hamburger in the crock pot, uncooked. Why can’t we do that? We do it with every other meat.
Thank you for a reply.
Sarah Olson says
I have been thinking that lately. I know meatloaf works great in the slow cooker, but that can be drained after it’s done cooking. I do know that even low-fat ground beef has a lot of moisture when cooked, and may make this soggy, or take some flavor away. But with the slow cooker, I never know if something will work out unless I try it. Sorry I don’t have a straight answer. 🙂
Judi Nickels says
I tried this recipe, it was delicate. When I heated left overs I added a little cheddar/ jalapeño cheese. It added a little bite and was just what was needed for leftovers
Nanci Kingsbury says
Thanks for sharing. Love the Tillamook cheese factory. Have been there many times over the years.
Sarah Olson says
Definitely a fun place to visit!
Connie says
This sounds so good. I can’t wait to try it!
dee says
I make this but mix cream of celery or cream of mushroom in with my meat and later top with cheese. I add the sour cream as a garnish with the tomatoes and onions on top of each serving. Delish
Sarah Olson says
Great ideas Dee!
Doe Smith says
I am allergic to sour cream.I sub usually miracle whip I,am wondering if that would work here. I am also allergic to ricotta. Do you have any suggestions? Thank you.
Sarah Olson says
I think that would be your best option. If you see the original recipe link they do a mayo/sour cream mixture. So if you you use miracle whip I would cut back on the salt in that layer, taste it as you add it. 🙂