Description
This Crockpot Cowboy Casserole is a hearty and flavorful one-pot meal perfect for busy days. Combining browned Italian sausage, tender baby red potatoes, kidney beans, corn, and fire-roasted tomatoes, all slow-cooked to perfection, then topped with melted Colby Jack cheese. It's an easy-to-make, comforting dish with a Southwestern twist, ideal for feeding a crowd or family dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or hot)
- 1 cup finely diced yellow onion (1 medium onion)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound baby red potatoes (unpeeled, thinly sliced)
- 1 green bell pepper, chopped
- 14.5 ounces kidney beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 (14.5-ounce) can fire-roasted diced tomatoes (undrained)
- 2 teaspoons minced garlic
- 1/2 teaspoon chili powder
- 1 cup shredded Colby Jack cheese
Optional Toppings
- Fresh cilantro, chopped
- Sour cream
Instructions
- Brown Sausage: Heat olive oil in a large skillet over high heat. Add the ground Italian sausage and finely diced onion. Cook while crumbling the sausage until browned and the onions are caramelized, about 5-7 minutes. Season with salt and pepper. Once browned, transfer the sausage and onions to the crockpot.
- Prepare Vegetables and Beans: Thinly slice the baby red potatoes and chop the green bell pepper. Drain and rinse the kidney beans thoroughly. Add the potatoes, bell pepper, kidney beans, frozen corn, fire-roasted diced tomatoes (with juices), minced garlic, and chili powder into the crockpot. Stir gently to combine and press the ingredients into an even layer.
- Cook in Crockpot: Cover the crockpot and cook on high for 2 to 4 hours or on low for 4 to 6 hours until the potatoes are tender when pierced with a fork. Avoid stirring too often to keep layers intact. Before adding cheese, give it a gentle stir and adjust seasoning with additional salt and pepper if needed.
- Add Cheese and Melt: Sprinkle the shredded Colby Jack cheese evenly over the top of the casserole. Cover again and cook for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Serve: Serve the casserole hot, topped with optional fresh cilantro and sour cream for added flavor and creaminess.
Notes
- Thinly slicing the potatoes helps them cook faster and evenly in the crockpot.
- Use mild or hot Italian sausage depending on your spice preference.
- If you prefer a crispier texture, you can brown the sausage and onions but avoid overcooking to retain moisture.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a microwave or oven.
- This recipe is easily adaptable; add extra vegetables like chopped zucchini or replace kidney beans with pinto beans for variation.
- For a dairy-free option, omit the cheese or use a plant-based cheese substitute.
