Crockpot Cowboy Casserole
Craving Comfort Food with Big Flavor?
This slow-cooked casserole has everything: savory sausage, tender red potatoes, fire-roasted tomatoes, sweet corn, and melty cheese—all simmered together into one cozy, irresistible dish.
Made in the Crock Pot, this recipe is perfect for busy nights or effortless weekend dinners. And instead of tater tots, we’ve swapped in sliced baby red potatoes for a heartier, rustic touch. Let’s get cooking!
🛒 What You’ll Need (Serves 4–6)
Main Ingredients
- 1 lb ground Italian sausage
- 1 cup finely chopped yellow onion
- 1 tsp salt
- ½ tsp black pepper
- 1 lb baby red potatoes, thinly sliced
- 1 green bell pepper, diced
- 1 can (14.5 oz) kidney beans, rinsed and drained
- 1½ cups frozen corn
- 1 can (14.5 oz) fire-roasted tomatoes, undrained
- 2 tsp minced garlic
- ½ tsp chili powder
- 1 cup shredded Colby-Jack cheese
Optional Toppings
- Fresh cilantro
- Sour cream
👩🍳 How to Make It
1️⃣ Brown the Sausage
In a large skillet or Dutch oven, heat a little oil over medium-high heat.
Add the ground sausage and diced onion. Cook until the sausage is browned and fully crumbled.
Season with salt and pepper, then remove from heat.
2️⃣ Layer the Casserole
Transfer the sausage-onion mixture into your Crock Pot.
Add the sliced potatoes, bell pepper, kidney beans, corn, fire-roasted tomatoes (with juices), garlic, and chili powder.
Stir everything gently to combine.
3️⃣ Let It Cook
Cover and cook on LOW for 4–6 hours or HIGH for 2–4 hours, until the potatoes are fork-tender and all the flavors are blended beautifully.
About 10 minutes before serving, sprinkle the shredded cheese on top, cover again, and let it melt.
4️⃣ Dish Up & Dig In
Scoop the casserole into bowls. Garnish with a sprinkle of fresh cilantro and a spoonful of sour cream, if you like.
Serve warm—and get ready for second helpings!
