Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean ground beef
   1      medium        onion -- chopped
   1      5 1/4 ounce   cheddar and bacon potatoes
   1      15 1/4 ounce  kernel corn -- well drained.
   1      10 3/4 ounce  condensed cream of potato soup or
                        -- cream of mushroom
                        -- so
   1      cup           water
   3      tablespoons   dry sherry
     1/2  cup           chopped roasted red peppers
   1      4 ounces can  diced green chiles

Preparation:

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 ot 8 minutes. Drain off excess fat. 2. Scatter the dried potatoes over the bottom of a 4-quart electric slow cooker. 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). 3. Cover and cook on the low heat setting 4 to 4 1/2 hours, or until the potatoes are tender. Serve at once.