Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 6 Servings
This recipe has always been a part of my family since I was a little kid. I remember my grandma used to make this Crockpot Cowboy Casserole all the time! Oh, man, you have got to give this recipe a try! Feel free to modify this recipe to your liking. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 lb. baby/petite red potatoes, thinly sliced (no need to peel)
1 green bell pepper, chopped
1 lb. mild Italian sausage (can use ground turkey for a healthier alternative)
1 c yellow onion, chopped
1 can (14.5 ounces) dark red kidney beans, drained and rinsed
1 can (14.5 ounces) fire-roasted diced tomatoes, not drained
1 can (15 ounces) fire-roasted corn, drained
2 tsp minced garlic
1/2 c low-sodium beef broth
1 c low-fat Colby jack cheese, freshly grated
1/2 tsp chilli powder
Fine sea salt and freshly cracked pepper
1 and 1/4 tsp hot sauce Tabasco, Sriracha, or your favourite
Optional toppings: fresh cilantro, sour cream
Directions:
1. Place a large skillet on the stove and turn the heat to medium-high.
2. Add the sausage and cook until crumbly and brown.
3. Add the onion and sauté until soft. Discard any excess grease.
4. Transfer the browned meat into a 6-quart slow cooker.
5. Scatter the potato slices over the meat.
6. In the same slow cooker, add the kidney beans, bell pepper, corn, minced garlic, hot sauce, tomatoes, chilli powder, beef broth, salt, and pepper. Stir until well combined.
7. Cover the slow cooker and cook everything for about 3 to 5 hours on a low setting or 5 to 7 hours on a high setting.
8. Add a generous amount of grated cheese on top and allow it to melt.
9. Serve and enjoy!
Nutrition Facts:
Calories:530kcal | Carbohydrates:45g | Protein:24g | Fat:29g | Saturated Fat:11g | Cholesterol:72mg | Sodium:1038mg | Potassium:1010mg | Fiber:8g | Sugar:9g | Vitamin A:726IU | Vitamin C:33mg | Calcium:170mg | Iron:3mg
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