Cowboy Mashed Potato Casserole

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish with cooking spray. Place baking dish on a baking sheet.

Cook bacon in a large skillet over medium heat, turning occasionally, until crisp, about 10 minutes. Place bacon on a paper towel to drain. Drain all but 1 tablespoon of bacon fat in the skillet. Chop bacon when cool enough to handle.

Meanwhile, bring a large pot of salted water to a boil. Add potatoes and return to a boil. Cook, covered, until potatoes are fork tender, 15 to 20 minutes. Drain potatoes. Return potatoes back to the pot along with evaporated milk, butter, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Mash potatoes with a potato masher until smooth. Stir 1/4 cup chopped bacon into mashed potatoes.

Add ground beef, onion, and bell pepper to the skillet with reserved bacon fat. Cook over medium heat until meat is browned and cooked through, stirring occasionally, 8 to 10 minutes.

Add corn kernels, garlic, and paprika to the skillet. Cook and stir for 1 minute. 

Stir in barbecue sauce, Worcestershire sauce, mustard, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. 

Spread ground beef mixture in prepared baking dish.

Spread potatoes evenly over beef. Sprinkle with cheese, remaining bacon, and French fried onions.

Bake until meat mixture is bubbly and cheese is melted, 20 to 25 minutes. Garnish with parsley before serving.