From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins Publishers, 1995

1 lb lean ground beef
1 medium onion, chopped
5 1/4 oz package cheddar and bacon potatoes
15 1/4 oz can whole kernel corn, well drained
10 3/4 oz can condensed cream of potato soup; or cream of mushroom soup
1 cup water
3 tablespoon dry sherry
1/2 cup chopped roasted red peppers
4 oz can diced green chiles

1. In a large skillet, cook the beef and onion on top of the stove over medium-high heat, stirring often, until the beef is browned and crumbly, 6 to 8 minutes. Drain off excess fat.

2. Scatter the dried potatoes over the bottom of a 4-quart electric slow cooker. Sprinkle on the corn.

3. In a medium bowl, whisk together the undiluted soup with the sauce mix packet from the package of potatoes, the water, and sherry until thoroughly blended. Stir in the roasted red peppers and green chiles. Drizzle about a third of this soup mixture over
the corn and potatoes (do not mix). Top with the cooked beef and onion. Pour the remaining soup mixture evenly over the top (do not mix).

4. Cover and cook on the low heat setting 4 to 4 1/2 hours, or until the potatoes are tender.

5. Serve at once.

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