Directions:
- Set potato sauce mix aside. Place potatoes in a 3-qt. slow cooker; top with corn. In a bowl, combine soup, water, chilies, mushrooms, pimientos and reserved sauce mix; mix well. Pour a third of the mixture over corn. In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Transfer to slow cooker. Top with remaining sauce mixture. Do not stir. Cover and cook on low for 4 hours or until potatoes are tender. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.73 Kcal (937 kJ) | ||
| Calories from fat | 75.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.36g | 13% | |
|---|---|---|---|
| Cholesterol | 86.1mg | 29% | |
| Sodium | 395.33mg | 16% | |
| Potassium | 458.04mg | 10% | |
| Total Carbs | 11.33g | 4% | |
| Sugars | 2.52g | 10% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 27.2g | 54% | |
| Vitamin C | 21.3mg | 36% | |
| Iron | 1.6mg | 9% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 92.2 Kcal (386 kJ) | ||
| Calories from fat | 31.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 13% | |
|---|---|---|---|
| Cholesterol | 35.48mg | 29% | |
| Sodium | 162.92mg | 16% | |
| Potassium | 188.77mg | 10% | |
| Total Carbs | 4.67g | 4% | |
| Sugars | 1.04g | 10% | |
| Dietary Fiber | 0.58g | 6% | |
| Protein | 11.21g | 54% | |
| Vitamin C | 8.8mg | 36% | |
| Iron | 0.6mg | 9% | |
| Calcium | 23.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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