Instructions: 1. In a large skillet, cook the beef and onion over medium-high heat, stirring often, until the beef is browned and crumbly, 6 to 8 minutes. Drain off excess fat.

2. Scatter the dried potatoes over the bottom of slow cooker. Sprinkle on the corn. In a medium bowl, whisk together the soup with the sauce mix packet from the potatoes, the water, and sherry until thoroughly blended. Stir in the roasted red peppers and green chiles. Drizzle about 1/3 of 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 setting 4 to 4 1/2 hours, or until the potatoes are tender. Serve at once.

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