Description
This comforting Crockpot Cowboy Casserole combines savory ground Italian sausage, tender baby red potatoes, kidney beans, corn, and fire-roasted tomatoes into a hearty one-pot meal. Perfect for busy days, this easy slow-cooker recipe delivers bold flavors with minimal effort, topped with melted Colby Jack cheese and optional fresh cilantro and sour cream for a satisfying, family-friendly dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or hot)
- 1 cup finely diced yellow onion (about 1 medium onion)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound baby red potatoes, unpeeled
- 1 green bell pepper
- 14.5 ounces kidney beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 (14.5 ounces) can fire-roasted diced tomatoes (undrained)
- 2 teaspoons minced garlic
- 1/2 teaspoon chili powder
Optional Toppings
- 1 cup shredded Colby Jack cheese
- Fresh cilantro, chopped
- Sour cream
Instructions
- Brown the Sausage and Onion: Heat 1 tablespoon olive oil in a large pan over high heat. Add the ground Italian sausage and diced onion. Brown and crumble the sausage while caramelizing the onions to develop maximum flavor. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Once browned, transfer this mixture to the Crock-Pot.
- Prepare and Add Vegetables and Beans: Thinly slice the baby red potatoes and chop the green bell pepper. Drain and rinse the kidney beans. Add potatoes, bell pepper, kidney beans, frozen corn, fire-roasted diced tomatoes (with juices), minced garlic, and chili powder into the Crock-Pot. Stir well to combine all ingredients evenly, pressing them into an even layer.
- Cook the Casserole: Cover the Crock-Pot 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. After cooking, gently stir the casserole and taste to adjust seasoning with additional salt and pepper as needed.
- Add Cheese and Melt: Sprinkle 1 cup shredded Colby Jack cheese evenly over the casserole’s surface. Cover again and let the cheese melt for 5 to 10 minutes in the Crock-Pot.
- Serve: Spoon the hot casserole onto plates or bowls. Garnish with optional fresh cilantro and a dollop of sour cream if desired. Enjoy this hearty, flavorful cowboy casserole as a satisfying meal.
Notes
- Nutrition information does not include optional toppings like cilantro and sour cream.
- Storage: Allow the casserole to cool completely before storing it in an airtight container in the refrigerator for 3 to 4 days.
- Freezing: Cool thoroughly, then wrap tightly or place in a freezer-safe container and freeze for up to 2 to 3 months.
- To reheat frozen casserole, thaw overnight in the refrigerator and warm in the oven or microwave until heated through.
