Slow Cooker Ground Beef Hobo Dinner Recipe

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• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• ½ teaspoon ground black pepper
  Ingredient note

  Source: ½ teaspoon ground black pepper
• ½ teaspoon onion powder
  Ingredient note

  Source: ½ teaspoon onion powder
• ½ teaspoon garlic powder
  Ingredient note

  Source: ½ teaspoon garlic powder
• ¼ teaspoon paprika
  Ingredient note

  Source: ¼ teaspoon paprika
• ¼ teaspoon parsley
  Ingredient note

  Source: ¼ teaspoon parsley
• 6 each Russet potatoes (scrubbed and thinly sliced)
  Ingredient note

  Source: 6 Russet potatoes (scrubbed and thinly sliced)
• 1 each yellow onion (thinly sliced)
  Ingredient note

  Source: 1 yellow onion (thinly sliced)
• 1 pound carrots (sliced)
  Ingredient note

  Source: 1 pound carrots (sliced)
• ½ pound fresh green beans (ends trimmed)
  Ingredient note

  Source: ½ pound fresh green beans (ends trimmed)
• 1 ½ pound lean ground beef (uncooked)
  Ingredient note

  Source: 1 ½ pound lean ground beef (uncooked)
• 10 ¾ ounces condensed cream of mushroom soup
  Ingredient note

  Source: 10 ¾ ounces condensed cream of mushroom soup
• ½ cup bbq sauce
  Ingredient note

  Source: ½ cup bbq sauce
• ½ cup shredded sharp cheddar cheese
  Ingredient note

  Source: ½ cup shredded sharp cheddar cheese

1. Spray slow cooker with non-stick cooking spray.
2. In a small bowl, mix together the salt, ground pepper, onion powder, garlic powder, paprika, and parsley. Set aside.
3. In another medium-sized bowl, mix together cream of mushroom soup and BBQ sauce.
4. Layer half of the potatoes, half of the onions, half of the carrots, and half of the green beans in the bottom of the slow cooker. Sprinkle half of the seasonings over the vegetables.
5. Break the ground beef in small bite-sized pieces (uncooked) and place half over the vegetables.
6. Spoon half of the sauce mixture over the meat.
7. Repeat the entire process all over again, layering it on top of each other.
8. Place the lid on top of the slow cooker and cook on low for 7-8 hours or on high for 3.5-4 hours.
9. Scoop servings into bowls and top with shredded cheddar cheese (and more BBQ sauce or even ketchup, it desired).