1 lb ground beef browned and drained
¼ cup diced onion
½ tsp pepper
1 tsp salt
½ tsp Mrs. Dash
1 lbs small red potatoes, sliced thin
1 can of cream of mushroom soup
1 can of diced tomatoes with liquid
1 cup canned corn, drained
1 can dark red kidney beans, drained
1 cup of shredded cheddar cheese
- Put all of the ingredients except the cheese in a 4- 6 quart Crock-Pot and stir well.
- Cover and cook on high for 4 hours or on low for 7-8 hours. Uncover Crock-Pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.
- Serve with warm rolls or biscuits
Credit to familyfreshmeals.com for this cowboy delight!
Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com