Loaded Cowboy Mashed Potato Casserole

Boil cubed potatoes until tender. Drain and return to the pot.

Add butter, salt, and pepper to the potatoes and mash until mostly smooth.

Stir in the evaporated milk and half of the crumbled bacon. Mix until well combined and set aside.

In a large skillet over medium-high heat, sauté the diced onion and bell pepper until softened, about 5-7 minutes.

Add the ground beef to the skillet and 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 2-3 minutes until everything is heated through and combined.

Preheat your oven to 375°F (190°C).

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

Carefully spread the mashed potato mixture over the beef layer.

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

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

Garnish with fresh parsley, if desired, before serving.