Cheesy Crockpot Cowboy Casserole

This was delicious, but also made more than I anticipated. I don't have a very big crock-pot so the full recipe would not fit. So I just cooked half of it, froze the other half, and there was still some left overs for Jake and I.

Cheesy Crockpot Cowboy Casserole

Ingredients

1/4 cup diced onion
1/2 tsp pepper
1 tsp salt
1/2 tsp Mrs. Dash
1 lbs small red potatoess, sliced thin (about 4-5 small red potatoes),
1 can of cream of mushroom soup
1 lb ground beef browned and drained
1 can of diced tomatoes with liquid
1 cup canned corn
1 can dark red kidney beans

1 cup of shredded cheddar cheese

Directions

1. Place  all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.

2. Cover and cook on high for 4 hours or on low for 7-8  hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.

Roasted Parmesan Potatoes

Roasted Parmesan Potatoes
Ingredients:
5-6 medium sized potatoes (I like using red potatoes) skins on, scrubbed and diced
3-4 tablespoons olive oil
1/4 cup grated Parmesan cheese (the kind that you shake over spaghetti!)
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 425 degrees.
Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Dump diced potatoes on the foil-lined pan. Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.
In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt and pepper. Sprinkle over the potatoes and once again use your hands to incorporate spices over the potatoes.
Place pan in the oven and cook for 35-45 minutes, stirring every 10-15 minutes so that they are evenly cooked and don't get burned on the bottom. When finished baking, remove from oven and sprinkle with additional salt and pepper if desired.

Makes 4-5 servings.