Ground Beef and Potato Casserole

1 lb lean ground beef
1 medium onion, chopped
5 1/4 oz package Cheddar and bacon potatoes
15 oz can whole kernel corn, well drained
10 oz can condensed cream of potato or mushroom soup
1 c water
3 Tbsp dry sherry
1/2 chopped roasted red peppers
4 oz can diced green chilies
In a large skillet, cook beef and onion on top of stove over medium-high heat, stirring often, until beef is browned and crumbly, 6-8 minutes. Drain off excess fat. Scatter the dried potatoes over the bottom of a 3 1/2 quart electric slow cooker. Sprinkle on the corn. In a medium bowl, whisk together the undiluted soup with the sauce packet from the potatoes, the water, and sherry until thoroughly blended. Stir in the roasted red pepper and green chilies. 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). Cover and cook on the low heat setting 4-4 1/2 hours, or until the potatoes are tender. Serve at once. Makes 4-5 servings.
Source: The Best Slow Cooker Cookbook Ever

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