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Crockpot Cowboy Casserole

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Ingredients Method Notes

Ingredients
  

  • 32 oz frozen diced hash browns completely thawed
  • 1 medium sweet onion diced
  • 1 medium jalapeno pepper seeded and diced
  • 3 clove garlic minced
  • olive oil
  • seasoned salt and black pepper
  • 3 Tbsp dark chili powder
  • 1 Tbsp ground cumin
  • 1 tsp Mexican oregano or 1/2 tsp Italian oregano
  • 2 lb JENNIE-O® Lean Ground Turkey
  • 1 [15] oz can Rotel original
  • 1 [10 3/4] oz can fiesta nacho soup
  • 1 [10] oz can mexi-corn drained
  • 1 [15] oz can light red kidney beans drained
  • 3 cup shredded cheddar-jack cheese divided

Method
 

  1. In a large skillet saute the diced onion and pepper in a few drizzles of olive oil.
  2. Cook for 3-5 minutes until softened and beginning to brown.
  3. Season with seasoned salt and black pepper to your taste.
  4. Add the minced garlic and saute for 1 minute.
  5. Add the ground turkey, cooking over medium-high until browned, no pink remains, and temperature reaches 165 degrees F. Drain all excess fat from the pan.
  6. Add the chili powder, cumin, oregano, diced tomatoes and fiesta nacho cheese soup.
  7. Taste and adjust the seasoned salt and black pepper.
  8. Mix well and remove from the heat.
  9. Press the thawed hash browns firmly on the bottom and partially up the sides of a 6-quart oval slow cooker.
  10. Drizzle lightly with olive oil and season with seasoned salt.
  11. Layer the remaining ingredients, starting with ½ of the ground turkey mixture, ½ of corn, ½ kidney beans and ½ shredded cheese.
  12. Repeat reserving 1 cup of cheese to sprinkle on top at the end of cooking.
  13. Cook on high for 3-4 hours or on low for 7-8 until the potatoes are fork tender and cooked through.
  14. Sprinkle the reserved cheese on top at the end of cooking.

Notes

Garnish with fresh cilantro or parsley if desired.
Adapted from Melissa's Southern Style Kitchen

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