A lightened-up version of the famous cowboy casserole, made even easier in the slow cooker! This Crockpot Cowboy Casserole is flavorful and packed with good-for-you ingredients.

Yield :    6 servings
Prep Time :   15 mins
Cook Time : 240 mins
Total Time : 255 mins

  • 1 pound mild Italian sausage (can use ground turkey for a healthier alternative)
  • 1 cup yellow onion, chopped
  • 1 pound baby/petite red potatoes, thinly sliced (no need to peel)
  • 1 green bell pepper, chopped
  • 1 can (15 ounces) fire-roasted corn, drained
  • 1 can (14.5 ounces) dark red kidney beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, not drained
  • 2 teaspoons minced garlic
  • 1 and 1/4 teaspoon TABASCO Sauce
  • 1/2 cup low sodium beef broth
  • 1/2 teaspoon chili powder
  • 1 cup low-fat Colby Jack cheese, freshly grated
  • Fine sea salt and freshly cracked pepper
  • Optional toppings: fresh cilantro, sour cream

  • In a large skillet over medium-high heat, add the sausage and chopped yellow onion. Brown the sausage and drain off any fat. Add to a 6 quart crockpot. Top with the thinly sliced red potatoes.
  • Add the chopped bell pepper, fire-roasted corn, kidney beans, undrained fire-roasted diced tomatoes, minced garlic, TABASCO sauce, beef broth, and chili powder. Season to taste with salt & pepper; I use 1 teaspoon salt and 1/2 teaspoon pepper. You can always add more at the end 🙂 
  • Stir everything together and cover the crockpot.
  • Cook on high for 3-5 hours or low for 5-7 hours or until potatoes are tender. Once everything is finished cooking, taste and adjust salt and pepper to preference. 
  • Add the freshly grated cheese in an even layer over everything and allow to melt. Serve hot with additional TABASCO sauce as desired and fresh cilantro.

Recipe adapted from : @


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