- 1 pound lean ground beef
- 1 pinch garlic salt, or to taste
- 1 pinch cayenne pepper, or to taste (optional)
- 2 1/2 cups water
- 1 (14.25 ounce) can low-sodium beef broth
- 1 (15.25 ounce) can yellow sweet corn
- 10 small red potatoes, peeled and cut into cubes
- 6 fresh jalapeno peppers, sliced into rings
- 1 small white onion, chopped
- 1 pinch onion powder, or to taste
- ground black pepper to taste
- Crumble ground beef into a skillet over medium heat; season with garlic salt and cayenne pepper. Cook and stir the ground beef until completely browned, breaking into small pieces as you stir, 5 to 7 minutes. Drain as much grease from the beef as possible.
- Combine water, beef broth, corn, potatoes, sliced jalapeno peppers, onion, onion powder, and black pepper in a slow cooker; add drained ground beef. Cook on High until potatoes are tender, stirring occasionally, 3 1/2 to 4 hours.