Camp Stew

By carvalhohm

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 large potatoes, peeled and diced
• 1 (16-ounce) package frozen speckled butter beans or lima beans, thawed
• 1 (14-3/4-ounce) can creamed corn
• 1 (8-3/4-ounce) can whole kernel corn, drained
• 1 (10-ounce) can barbecued pork
• 1 (10-ounce) can white chicken in water, drained
• 2 (14-1/2-ounce) cans stewed tomatoes
• 1 cup ketchup
• 1 cup water
• 2 to 4 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 teaspoon salt
• 1 teaspoon pepper

Details

Servings 1
Adapted from mrfood.com

Preparation

Step 1

Cook ground beef and onion in a large skillet over medium-high heat stirring until the beef crumbles and is no longer pink; drain.

Layer potatoes, butter beans, beef mixture, creamed corn, and remaining ingredients in a 6- 7-quart slow cooker.

Cover and cook on LOW setting 8 hours or until potatoes are tender.

Serves: 12