A great beef dish! Slightly sweet, tomatoey sauce with bountiful chunks of zucchini, carrot and red pepper. Wonderful served over rice, noodles or an open-face bun.

5 cups Sliced zucchini (with peel)
10 oz. Can of condensed tomato soup
1 cup chopped onion
1 cup sliced carrot
1 cup frozen kernal 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
1 tsp. cooking oil
1 lb. lean ground beef
1 cup frozen peas
1/4 cup diced red pepper
Serves 4
Combine first 11 ingredients in 3 1/2 to 4 quart 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.