Crockpot Cowboy Casserole (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1 pound ground Italian sausage.
03 - 1 cup finely diced yellow onion.
04 - 1 teaspoon salt.
05 - 1/2 teaspoon pepper.
06 - 1 pound baby red potatoes, unpeeled.
07 - 1 green bell pepper.
08 - 14.5 ounces kidney beans.
09 - 1-1/2 cups frozen corn.
10 - 14.5 ounces fire-roasted diced tomatoes.
11 - 2 teaspoons minced garlic.
12 - 1/2 teaspoon chili powder.
13 - 1 cup shredded Colby Jack cheese.
14 - Fresh cilantro, optional.
15 - Sour cream, optional.

# Instructions:

01 - Heat oil in large pan over high heat. Cook sausage and onion until browned. Season with salt and pepper. Transfer to Crock-Pot.
02 - Slice potatoes, chop pepper, drain beans. Add to Crock-Pot with corn, tomatoes, garlic, and chili powder. Stir and spread evenly.
03 - Cover and cook on high 2-4 hours or low 4-6 hours until potatoes are tender. Stir and season if needed.
04 - Sprinkle cheese on top, cover and let melt 5-10 minutes.
05 - Serve hot with optional cilantro and sour cream.

# Notes:

01 - Can be stored in fridge 3-4 days.
02 - Freezes well for 2-3 months.
03 - Nutrition info excludes optional toppings.

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