Here’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.
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.