Crockpot Cowboy Casserole – Page 2

Step 1: Brown the Sausage & Onions

In a large skillet over medium-high heat, cook the Italian sausage and diced onion, breaking up the sausage with a spoon until it’s browned and cooked through.
Drain off any excess grease, then season the mixture with salt and pepper.

Step 2: Layer the Slow Cooker

Transfer the cooked sausage and onion mixture to the bowl of your slow cooker.
Add the thinly sliced red potatoes, diced bell pepper, kidney beans, frozen corn, and minced garlic.
Pour the entire can of fire-roasted tomatoes (with their juices) over the top and sprinkle with the chili powder.

Step 3: Gently Combine & Cook

Stir all the ingredients gently until everything is evenly distributed.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-4 hours. The casserole is done when the potatoes are tender and can be easily pierced with a fork.

Step 4: Add the Cheese Topping

Once the potatoes are cooked, sprinkle the shredded Colby-Jack cheese evenly over the top.
Cover the slow cooker again and let it sit for about 10 minutes, or until the cheese is perfectly melted and bubbly.

Step 5: Serve and Garnish

Ladle the hearty casserole into bowls.
Top with a dollop of cool sour cream and a sprinkle of fresh cilantro for a burst of freshness and color.
Serve immediately and enjoy the deep, comforting flavors!

Potato Prep Tip: For the most even cooking, try to slice your potatoes to a uniform thickness. A mandoline slicer works great for this.
Spice Level: Control the heat by choosing mild or hot Italian sausage based on your preference.
Make it Creamy: For an even richer dish, stir in 4 ounces of cream cheese during the last 30 minutes of cooking.
No Slow Cooker? No problem! Assemble in a Dutch oven, cover, and bake at 375°F (190°C) for 45-60 minutes, or until potatoes are tender. Add the cheese for the last 10 minutes of baking.