1 1/2 pounds lean ground beef
1 small onion, chopped (or about 2 tablespoons dried minced onion)
2 (15 oz) cans sliced new potatoes, drained
1 (10 3/4 oz) can golden mushroom soup
1 can (15 ounces) cream-style corn
1 cup frozen corn kernels
kosher salt and freshly ground black pepper, to taste
- In a large skillet over medium heat, cook the ground beef, breaking up and turning, for about 3 minutes. Add the onion and continue cooking until the beef is no longer pink. If using seasoned beef strips, saute briefly with the onion until the meat is tender.
- Place half of the sliced potatoes in the slow cooker (3 1/2-quart or larger); add the browned beef and onion. Next, layer with corn, then the remaining potatoes.
- Spoon mushroom soup over the top of the last layer. Sprinkle lightly with kosher salt and freshly ground pepper.
- Cover and cook on low 6 to 8 hours.
- Why Brown Ground Beef? Generally, searing meat will add color and depth of flavor, but it isn’t usually a necessary step. Ground beef is the exception. Ground beef should always be browned before it’s added to the slow cooker. Browning ensures the best color, texture, and flavor.