Crockpot Cowboy Casserole | via printmyemotions.com #tryturkey #switchtoturkey #turkeyeveryday #JennieOHere’s the thing, it’s September which means I always have the urge to go shopping for something new. Okay, maybe a few new items. It’s almost fall … time for layers and boots and dresses and tights.

All of which have nothing to do with Turkey Tuesday, except that sometimes when you have a blog, you want to confess. 

I bought another pair of leggings, a t-shirt, and I may have also purchased a duster cardigan  – all from LuLaRoe tonight.

But ssssh! This will be our little secret.  (Well, Brenda and Keri, who are two of my favorite LuLaRoe consultants – also are well aware of this. Join their Facebook group here!)

And besides, it’s my birthday month so I deserve it. Right? 😉

So back to my Turkey Tuesday recipe … which happens to be a crockpot recipe! See, it must be almost fall if I’m breaking out my crockpot again. I first saw this recipe on the Linky Party I like to hook up with called “Whatcha’ Crockin?”  (thanks to Leah at Beyer Beware for giving me a heads up on this weekly share opportunity!) and knew I had to try it with ground turkey.

Crockpot Cowboy Casserole | via printmyemotions.com #tryturkey #switchtoturkey #turkeyeveryday #JennieO

It’s got everything you might want in a meal … protein (hello, turkey!), vegetables, beans, spices, and cheese. I love this as a weeknight or Sunday evening meal – with plenty of leftovers to bring for lunch at the office the next day. What more could a girl want?

(Except for maybe more LuLaRoe.)

Did I just type that out loud?

Thanks for stopping by – I hope you enjoy turkey this week!

Lara

Reminder: I am part of Jennie-O’s Switch Circle of bloggers. I was not compensated to write this blog post and all opinions are my own. I am, upon occasion, given complimentary turkey products to try.

Crockpot Cowboy Casserole

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

Instructions
 

  • In a large skillet saute the diced onion and pepper in a few drizzles of olive oil.
  • Cook for 3-5 minutes until softened and beginning to brown.
  • Season with seasoned salt and black pepper to your taste.
  • Add the minced garlic and saute for 1 minute.
  • 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.
  • Add the chili powder, cumin, oregano, diced tomatoes and fiesta nacho cheese soup.
  • Taste and adjust the seasoned salt and black pepper.
  • Mix well and remove from the heat.
  • Press the thawed hash browns firmly on the bottom and partially up the sides of a 6-quart oval slow cooker.
  • Drizzle lightly with olive oil and season with seasoned salt.
  • Layer the remaining ingredients, starting with ½ of the ground turkey mixture, ½ of corn, ½ kidney beans and ½ shredded cheese.
  • Repeat reserving 1 cup of cheese to sprinkle on top at the end of cooking.
  • Cook on high for 3-4 hours or on low for 7-8 until the potatoes are fork tender and cooked through.
  • 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
Tried this recipe?Let us know how it was!

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