Layered Beef ‘n Potatoes

1 lb. ground beef Dash pepper

1 can (8 oz.) tomato sauce & bits 1 ½ cups dried mashed potato flakes

1 can (12 oz.) Mexicorn, drained 1 ½ cups sour cream

1 tablespoon instant minced onion ½ cup water

1 teaspoon salt 1 ½ cups grated American cheese

In skillet, brown ground beef; drain well. Place in Crock-Pot and add tomato sauce, corn, onion salt and pepper; mix well. In bowl, mix potato flakes with sour cream and water. Spread potato mixture over beef. Top with grated cheese. Cover and cook on low setting for 7 to 10 hours.

4 servings (about 2 ½ quarts