1-Heat the olive oil in a large pan over high heat. Add the sausage and onion, then brown and crumble the sausage while letting the onion caramelize. Season with salt and pepper for extra taste.

2-Transfer the sausage mixture to the slow cooker to build the base of your dish.

3-Add the sliced potatoes, chopped bell pepper, drained kidney beans, frozen corn, undrained fire-roasted diced tomatoes, minced garlic, and chili powder to the slow cooker.

4-Stir everything together to combine and press it into an even layer for uniform cooking.

5-Cover and cook on HIGH for 2 to 4 hours or on LOW for 4 to 6 hours, checking until the potatoes are tender. This step lets the flavors blend perfectly.

6-Gently stir the cooked casserole and adjust the seasoning if it needs a bit more kick.

7-Sprinkle the shredded Colby Jack cheese evenly over the top, cover again, and cook for 5 to 10 minutes until the cheese melts into gooey goodness.

8-Serve hot, and if you like, garnish with fresh cilantro and/or add sour cream for a fresh twist.