Ground Beef and Potato Casserole (Recipe)

This layered casserole is a big bit with teenagers and adults alike.  Once the ground beef and onion are browned in a skillet, it's a cinch to assemble the casserole.  Consider this easy creation for your next potluck offering.

Ingredients

1 pound lean ground beef

1 medium onion, chopped

1 (5 1/4 ounce) package Cheddar and bacon potatoes

1 (15 1/4 ounce) can whole kernel corn, well drained

1 (10 3/4 ounce) can condensed cream of potato soup or cream mushroom soup

1 cup water

3 tablespoons dry sherry

1/2  cup chopped roasted red peppers

1 (4 ounce) can diced green chiles

Steps

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 dried potatoes over the bottom of a 31/2 quart electric slow cooker.  Sprinkle on the corn.  In a medium bowl, whisk together the undiluted soup with the sauce mix packet form 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).

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