Chinese crockpot pie

By á-4427

Ingredients

• 1 pound lean ground beef, about 85% to 90%
• 1 cup chopped onion
• 1/2 cup chopped bell pepper, green, red, or a combination
• 1 packet (approximately .87 ounces) brown, onion, or mushroom gravy mix
• 1 can (14.75 ounces) cream-style corn
• 1 can (12 to 15 ounces) whole kernel corn, drained
• 2 cans (15 ounces each) sliced potatoes, drained, or about 3 cups thinly sliced peeled potatoes
• 2 tablespoons melted butter
• kosher salt and freshly ground black pepper, to taste

Details

Adapted from allrecipes.com

Preparation

Step 1

• In a large skillet over medium heat, cook the ground beef, breaking up and turning, for about 3 minutes. Add the onion and bell pepper and continue cooking, stirring, until the onion is translucent, and the beef is no longer pink.
• Using a slotted spoon or spatula, transfer the ground beef mixture to the slow cooker. Sprinkle with the gravy mix.
• In a bowl, toss the drained sliced potatoes with the melted butter, about 1/2 teaspoon of kosher salt, and about 1/4 teaspoon of freshly ground black pepper.
• Arrange the potatoes over the beef and gravy layer.
• Combine the cream-style corn with the drained kernel corn in a bowl; mix well. Pour the corn over the potatoes and sprinkle lightly with kosher salt and freshly ground black pepper.
• Cover the slow cooker and cook on LOW for about 4 hours. If using raw sliced potatoes allow an extra 2 to 3 hours, or cook until the potatoes are fork tender.