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Ingredients

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

Nutrition Info

392.8 calories carbohydrate: 38.5 g cholesterol: 71.3 mg fat: 16.3 g fiber: 5.5 g protein: 25.1 g saturatedFat: 5.8 g servingSize: - sodium: 939.1 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

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.

8 servings

Grandma's slow cooker hamburger stew.