Garden Bounty Beef

Ingredients

  * 5 cups Sliced zucchini (with peel)
  * 10 oz. Can of condensed tomato soup
  * 1 cup Chopped onion
  * 1 cup Sliced carrot
  * 1 cup Frozen kernel corn
  * 3 Medium tomatoes, diced
  * 2 tsp. Chili powder
  * 1 tsp. Granulated sugar
  * 1/4 tsp. Dried whole oregano
  * 1/2 tsp Salt
  * 1/4 tsp Pepper

  * tsp Cooking oil
  * 1 lb. Lean ground beef

  * 1 cup Frozen peas
  * 1/4 cup Diced red pepper

Directions

Combine first 11 ingredients in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.

Heat cooking oil in large frying pan on medium. Add ground beef. Scramble-fry for 5 to 10 minutes until no longer pink. Drain. Add to zucchini mixture. Stir well. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Add peas and red pepper. Stir well. Cover. Cook on High for 10 to 15 minutes until peas are heated through and red pepper is tender-crisp. Serves 4.

1 serving: 390 Calories; 13.1 g Total Fat (5.2 g Mono, 1.8 g Poly, 4.2 g Sat); 59 mg Cholesterol; 44 g Carbohydrate; 10 g Fibre; 29 g Protein; 963 mg Sodium

Make Ahead: The night before, assemble first 11 ingredients, as directed, in slow cooker liner. Cover. Chill overnight. Scramble-fry ground beef until no longer pink. Drain. Chill overnight in covered bowl. Assemble and cook as directed.