Recipe: Slow Cooker Potato Beef Casserole (with roasted red peppers and chiles)

SLOW COOKER POTATO BEEF CASSEROLE

1 lb. lean ground beef
1 onion, chopped
1 (5 oz.) pkg. dried cheddar and bacon potatoes
1 lb. corn kernels, thawed if frozen
1 (10 1/2 oz.) can condensed cream of roasted garlic soup
1 cup water
1/2 cup bottled roasted red bell peppers, chopped
1 (4 oz.) can diced mild green chilies, drained
3 Tbsp. dry sherry

Heat a heavy nonstick skillet over medium high heat. Saute ground meat and onion 6-8 minutes, stirring frequently, until beef is browned. Discard excess drippings. Set aside.

Sprinkle dried potatoes from package and corn over bottom of an electric slow cooker, reserving seasoning packet from potatoes.

Combine remaining ingredients and mix packet from potatoes in a bowl. Mix thoroughly.

Pour about 1/3 soup mixture over corn and potatoes. Do not mix. Add the beef mixture. Pour remaining soup mixture over top. Do not mix.

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

Serve immediately.

Servings: 5