Ingredients
8
8 servings
- •2 pounds lean ground beef
- •1 (15.25 ounce) can whole kernel corn, drained
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •2 (10.5 ounce) cans water
- •1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- •4 medium potatoes, peeled and cubed
- •5 medium carrots, chopped
- •1 medium onion, chopped
- •1 medium green bell pepper, chopped
- •1 teaspoon chili powder
- •1 teaspoon ground cumin
- •1 teaspoon salt
- •1 teaspoon ground black pepper
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until almost browned and crumbly, about 5 minutes.
- Transfer browned beef into the bottom of a slow cooker. Stir in corn and condensed soup. Add water, diced tomatoes with chiles, potatoes, carrots, onion, bell pepper, chili powder, cumin, salt, and pepper; stir to combine.
- Cover and cook until bubbly and vegetables are tender, about 8 hours on Low, or 4 hours on High.
Nutritional Facts
Per 8 servings
- Calories: 393
- Carbohydrate: 39g
- Fat: 16g
- Fiber: 6g
- Protein: 25g
- Sugar: 6g
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