Ground Beef and Potato Casserole
Source of Recipe
1 pound ground beef
1 medium onion, chopped
5 1/4 oz pkg cheddar and bacon potatoes
15 1/4 oz can whole kernel corn, drained
10 3/4 oz can condensed cream of potato or cream of mushroom soup
1 cup water
3 tablespoons dry sherry
1/2 cup roasted red peppers
4 oz. can diced green chiles, drained
In a large skillet, cook the beef and onion over medium-high heat,
stirring often, until the beef is browned and crumbly, 6 to 8
minutes. Drain off excess fat.
Scatter the dried potatoes over the bottom of slow cooker. Sprinkle
on the corn. In a medium bowl, whisk together the soup with the
sauce mix packet from the potatoes, the water, and sherry until
thoroughly blended. Stir in the roasted red peppers and green
chiles. Drizzle about 1/3 of 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.
Cover and cook on the LOW setting 4 to 4 1/2 hours, or until the
potatoes are tender. Serve at once.