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Slow Cooker John Wayne Casserole Recipe

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This recipe for Slow Cooker John Wayne Casserole is from The Churchill Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


32 oz. bag tater tots (frozen, not thawed)
1 lb. ground beef
1 small onion, diced
1 green pepper, diced
1 oz. taco seasoning mix
water - add the amount of water to the meat that the taco pkg. says to add (usually I use ⅔ cup)
16 oz. sour cream
8 oz. sharp cheddar cheese (divided, half in sour cream mixture and half on top at the end)
⅛ tsp. salt
tsp. pepper
tsp. onion powder

Spray a 6 quart 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 heat, brown the hamburger, onions and green pepper. When the meat is browned, drain the fat. Add the amount of water that the taco packet says to add to the meat. 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 size bowl, add the sour cream, salt, pepper, onion powder, and half of the cheese (heaping cup), save the other half to top the casserole at the end. Cook and cover on low for 4.5 hours, without opening the lid during cooking time. Cover and let the cheese melt (about 6 - 10 minutes. To serve top with diced tomatoes or your choice. This recipe is very mild, so you can spice it up with pepper-jack cheese or replace the green pepper with jalapeno.




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