Prep time: 15 mins | Cook time: 4 hrs | Total time: 4 hrs 15 mins | Servings: 6
This light version of the ever-popular Cowboy Casserole is a must! It’s oh-so flavorful and filled with healthy ingredients. The best part is, this is easily made in our trusty slow cooker!
INGREDIENTS
1 lb baby/petite red potatoes, thinly sliced (no need to peel)
1 lb mild Italian sausage (or ground turkey for a healthier alternative)
1 c. yellow onion, chopped
1 can (14.5 oz.) dark red kidney beans, drained and rinsed
1 green bell pepper, chopped
1 can (15 oz.) fire-roasted corn, drained
1 can (14.5 oz.) fire-roasted diced tomatoes, not drained
1/2 c. low-sodium beef broth
1 and 1/4 tsp hot sauce Tabasco, Sriracha, or your favourite
1 c. low-fat Colby jack cheese, freshly grated
1/2 tsp chilli powder
2 tsp minced garlic
Optional toppings:
fresh cilantro, sour cream
Fine sea salt and freshly cracked pepper
HOW TO MAKE CROCKPOT COWBOY CASSEROLE
Step 1: Cook the sausage with the chopped yellow onion in a large skillet over medium-high heat until the sausage is no longer pink. When done, drain any excess grease. Add the sausage and yellow onion mixture to a 6-quart slow cooker, then top with thinly sliced red potatoes.
Step 2: To the slow cooker with the sausage, add the bell pepper, corn, kidney beans, undrained diced tomatoes, minced garlic, hot sauce, beef broth, and chilli powder. To taste, season with salt and pepper. Give the ingredients a good stir.
Step 3: Put the lid on and set the slow cooker on high for 3 to 5 hours or 5 to 7 hours on low or until the potatoes are tender.
Step 4: Adjust the seasoning according to your preference once the dish has finished cooking.
Step 5: In an even layer, add the freshly grated cheese and let it melt. Then, serve this casserole hot with extra hot sauce and some fresh cilantro. Enjoy!
NUTRITION FACTS:
Calories: 530 kcal | 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
Ingredients
- 1 lb baby/petite red potatoes, thinly sliced (no need to peel)
- 1 lb mild Italian sausage (or ground turkey for a healthier alternative)
- 1 c. yellow onion, chopped
- 1 can (14.5 oz.) dark red kidney beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 can (15 oz.) fire-roasted corn, drained
- 1 can (14.5 oz.) fire-roasted diced tomatoes, not drained
- 1/2 c. low-sodium beef broth
- 1 and 1/4 tsp hot sauce Tabasco, Sriracha, or your favourite
- 1 c. low-fat Colby jack cheese, freshly grated
- 1/2 tsp chilli powder
- 2 tsp minced garlic
- Optional toppings:
- fresh cilantro, sour cream
- Fine sea salt and freshly cracked pepper
Instructions
Step 1: Cook the sausage with the chopped yellow onion in a large skillet over medium-high heat until the sausage is no longer pink. When done, drain any excess grease. Add the sausage and yellow onion mixture to a 6-quart slow cooker, then top with thinly sliced red potatoes.
Step 2: To the slow cooker with the sausage, add the bell pepper, corn, kidney beans, undrained diced tomatoes, minced garlic, hot sauce, beef broth, and chilli powder. To taste, season with salt and pepper. Give the ingredients a good stir.
Step 3: Put the lid on and set the slow cooker on high for 3 to 5 hours or 5 to 7 hours on low or until the potatoes are tender.
Step 4: Adjust the seasoning according to your preference once the dish has finished cooking.
Step 5: In an even layer, add the freshly grated cheese and let it melt. Then, serve this casserole hot with extra hot sauce and some fresh cilantro. Enjoy!
