20 Crockpot Cowboy Casseroles in 6 Easy Steps

Heat a large skillet over medium-high heat, add the beef mince and diced onion, and cook for 6-7 minutes, breaking the meat up with a wooden spoon, until the beef is browned throughout with no pink remaining and the onion has softened and turned translucent.

Stir in the minced garlic and cook for a further 30-60 seconds, just until fragrant, stirring constantly so it doesn't catch and turn bitter over the direct heat.

Sprinkle in the smoked paprika along with a generous pinch of salt and black pepper, stirring to coat the meat evenly. Seasoning at this stage, rather than later in the crockpot, gives the flavour more time to develop over the long cook.

Tip the browned beef mixture into a sieve set over a bowl and let any excess fat drain away for a minute or two, shaking the sieve gently to help it along. This step matters more in a slow cooker than an oven, since there's no way for extra grease to bake off once everything is covered.

Rub the inside of the slow cooker insert with a little butter or a light coating of oil, paying particular attention to the base and lower sides. This keeps the beef and sauce mixture from catching or sticking as it simmers over the long cook time.

Spoon the drained, seasoned beef into the greased slow cooker and spread it out into an even layer across the base with the back of a spoon, so it heats through evenly rather than in one thick clump.

Spoon the condensed cream of mushroom soup directly over the beef and stir everything together until the meat is evenly coated in a smooth, pale sauce with no dry patches of soup left visible.

Drizzle in the Worcestershire sauce and stir it through the beef and soup mixture, which deepens the savoury flavour of the base without needing any extra salt.

Add the drained sweetcorn and baked beans (or green beans) to the crock and fold everything together gently with a spatula, just until combined. Avoid overmixing at this stage, since a lighter hand keeps the vegetables from turning mushy before the cooking even starts.

Press the beef, sauce and vegetable mixture down into an even, level layer across the bottom of the crock using the back of a spoon, so the slow cooker's heat reaches every part of it at roughly the same rate.

Put the lid on the slow cooker and cook on low for 3½-4 hours, or on high for 2-2½ hours, until the mixture is bubbling gently at the edges and the sauce has thickened slightly. Resist lifting the lid during this stage, since every peek lets out heat and can add 15-20 minutes to the total cook time.

After the initial cook, lift the lid and check that the sauce is thick and glossy rather than watery, and that the beef looks fully cooked through with no rawness. If it still looks thin, leave it uncovered on high for a further 10-15 minutes to reduce slightly before moving on.

Take the frozen tater tots straight from the freezer bag rather than letting them sit out or thaw on the counter, since even a partial thaw makes them go soft and waterlogged once they hit the hot sauce below.

Layer the frozen tater tots over the beef mixture in a single, evenly spaced layer, covering the surface edge to edge so no sauce is left exposed underneath.

Prop the crockpot lid open with the handle of a wooden spoon, or lay a folded tea towel over the rim under the lid, so steam can escape rather than condensing and dripping back down onto the tots as they cook.

Cover loosely and cook on high for 45-60 minutes, until the tater tots are hot all the way through and lightly softened at the edges; press one gently with a spoon to check it's warm in the centre, not just on the outside.

Sprinkle the grated cheddar evenly over the tater tots, then re-cover and cook for a further 10-15 minutes on high, until the cheese has fully melted and turned glossy across the surface.

For a crisper finish than the crockpot alone can give, carefully transfer the casserole to an oven-safe dish and place it under a hot grill for 3-4 minutes, watching closely, until the cheese and tot tops turn golden in patches.

Turn off the slow cooker and let the casserole rest with the lid off for 5-10 minutes, which allows the sauce to settle and thicken slightly so it holds together better when served.

Scatter chopped spring onion over the top and spoon the casserole straight from the crock into bowls while it's still hot, making sure each portion gets a good mix of beef, sauce and topping.