Crockpot Cowboy Casserole
A hearty Crockpot Cowboy Casserole made with ground sausage, potatoes, and veggies, perfect for a comforting meal.
Equipment
- Crock Pot
- large pan
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage mild or hot
- 1 cup finely diced yellow onion 1 onion
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pound baby red potatoes unpeeled
- 1 each green bell pepper
- 14.5 ounces kidney beans
- 1-½ cups frozen corn
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 2 teaspoons minced garlic
- ½ teaspoon chili powder
Add Later
- 1 cup shredded Colby Jack cheese
- fresh cilantro optional
- sour cream optional
Instructions
- Heat oil in a large pan over high heat. Once hot, add the sausage and onion. Brown and crumble sausage and caramelize it for maximum flavor. Season with salt and pepper. Transfer the browned sausage and onion to the Crock-Pot.
- Thinly slice potatoes, chop pepper, then drain and rinse the beans. Add to Crock-Pot along with corn, undrained tomatoes, minced garlic, and chili powder. Stir to combine and press in an even layer.
- Cover and cook on high for 2–4 hours or on low for 4–6 hours until potatoes are tender. Gently stir and adjust seasoning with salt and pepper if needed.
- Sprinkle cheese evenly on top, cover again, and let cheese melt for 5–10 minutes.
- Serve hot with optional toppings like fresh cilantro and sour cream.
Notes
Nutrition information does not include the optional toppings. Cool completely before storing in an airtight container in the fridge for 3-4 days. For freezing, allow it to cool, then wrap tightly or use a freezer-safe container and freeze for 2-3 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave.
Nutrition
Serving: 1servingCalories: 530kcalCarbohydrates: 45gProtein: 24gFat: 29gSaturated Fat: 11gCholesterol: 72mgSodium: 1038mgPotassium: 1010mgFiber: 8gSugar: 9gVitamin A: 726IUVitamin C: 33mgCalcium: 170mgIron: 3mg
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