Serves: 5
Total Calories: 379

1 pound lean ground beef
1 onion, chopped
5 1/4 ounces cheddar and bacon scalloped potato sauce mix
1 (15 1/4-ounce) can whole kernel corn, well drained
1 (10 3/4-ounce) can cream of potato soup
1 cup water
3 teaspoons dry sherry
1/2 cup red chili pepper, chopped and roasted
1 (4-ounce) can diced green chili

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 ot 8 minutes. Drain off excess fat.
Scatter the dried potatoes over the bottom of a 4-quart crockpot. Sprinkle on the corn. 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).
Cover and cook on LOW 4 to 4 1/2 hours, or until the potatoes are tender. Serve at once.

Nutritional Facts:

Serves: 5
Total Calories: 379
Calories from Fat: 82

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