Cowboy Mashed Potato Casserole

Boil the cubed potatoes in salted water until tender. Drain well.

In the same pot, add butter, salt, and pepper to the hot potatoes. Mash until partially broken down.

Pour in the evaporated milk and continue mashing and stirring until the potatoes are creamy. Stir in half of the crumbled bacon and set aside.

Preheat your oven to 375°F (190°C).

In a large skillet over medium-high heat, sauté the diced onion and bell pepper until softened, about 5 minutes. If you cooked bacon, use the reserved bacon grease for extra flavor.

Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned. Drain any excess grease.

Stir in the corn, minced garlic, paprika, Dijon mustard, barbecue sauce, and Worcestershire sauce. Cook for 1-2 minutes until everything is well combined and fragrant.

Spread the ground beef mixture evenly in the bottom of a 9x13 inch casserole dish.

Carefully spoon the mashed potatoes over the beef layer and spread evenly to cover.

Top with shredded cheddar cheese, shredded pepper jack cheese, and the remaining crumbled bacon.

Finish by sprinkling the crispy fried onions over the top.

Bake for 20-25 minutes, or until the casserole is hot and bubbly and the top is golden brown.

Let it rest for a few minutes before garnishing with fresh parsley and serving.