Ingredients
2 pounds ground beef (80–85% lean)
2 cans (15–15.25 ounces each) whole kernel corn, drained
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup shredded cheddar cheese
1 packet (1 ounce) dry onion soup mix
Directions
Set a 5- to 6-quart slow cooker on the counter and remove the lid. No need to preheat.
Crumble the raw ground beef evenly into the bottom of the slow cooker, breaking it up with clean hands or a spoon so it covers the bottom in a loose, even layer.
Sprinkle the dry onion soup mix evenly over the raw ground beef, letting it season the meat all over.
Open the cans of corn, drain well, and dump the canned corn over the seasoned ground beef in the slow cooker, spreading it into an even layer with a spoon.
In a small bowl, stir together the condensed cream of mushroom soup and 1/2 cup of the shredded cheddar cheese until fairly smooth. (It doesn’t have to be perfect.)
Spoon the soup and cheese mixture over the corn layer, spreading gently so it mostly covers the top. It will thin out as it cooks.
Cover the slow cooker with the lid and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the beef is cooked through and no longer pink and the mixture is hot and bubbly around the edges.
Near the end of the cooking time, gently stir down through the layers to combine the beef, corn, and sauce, breaking up any larger clumps of meat. Smooth the top again.
Sprinkle the remaining 1/2 cup shredded cheddar cheese over the surface, cover, and let cook on LOW or WARM for another 10–15 minutes, just until the cheese melts.
Taste and adjust seasoning if needed, adding a pinch of salt or black pepper to your liking. Serve hot, scooped straight from the slow cooker.