• 1 lb. lean ground beef
• 1 onion, chopped
• 5 ounces dried cheddar and bacon potatoes
• 1 lb. corn kernels, thawed if frozen
• 1 can condensed cream of roasted garlic soup
• 1 cup water
• 3 Tbs. dry sherry
• 1/2 cup bottled roasted red bell peppers, chopped
• 1/4 lb. canned diced mild green chilies, drained

Heat a heavy nonstick skillet over medium high heat. Sauté ground meat and onions 6-8 minutes, stirring frequently, until beef is browned. Discard excess drippings. Sprinkle dried potatoes and corn over bottom of an electric slow cooker on low heat. Combine remaining ingredients and mix packet from potatoes in a bowl. Mix thoroughly. Pour about 1/3 soup mixture over corn and potatoes. Do not mix. Add beef mixture. Pour remaining soup mixture over top. Do not mix. Cover and cook 4 to 41/2 hours, or until potatoes are tender. Serve immediately.

This recipe serves 5 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 5 only.

Per serving: calories 408, fat 14.9g, 31% calories from fat, cholesterol 34mg, protein 25.3g, carbohydrates 48.1g, fiber 4.1g, sugar 7.8g, sodium 1562mg, diet points 9.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 2.5, Lean meat: 2.6, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Zinfandel.