Camp Stew

• 1 pound ground beef
• 1 medium onion, chopped
• 2 large potatoes, peeled and diced
• 1 (16-ounce) package frozen speckled butter beans, thawed
• 1 (14 3/4-ounce) can creamed corn
• 1 (8 3/4-ounce) can whole kernel corn, drained
• 1 (10-ounce) can barbecued pork
• 1 (10-ounce) can white chicken in water, drained
• 2 (14 1/2-ounce) cans stewed tomatoes
• 1 cup ketchup
• 1 cup water
• 2 to 4 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 teaspoon salt
• 1 teaspoon pepper

1. Cook ground beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.
2. Layer potato, butter beans, beef mixture, creamed corn, and remaining ingredients in a 6-quart slow cooker.
3. Cook, covered, on LOW 8 hours or until potato is tender.
4. Note: For testing purposes only, we used Castleberry's Barbecue Pork.

ground beef, onion, potatoes, butter beans, corn, whole kernel corn, barbecued pork, white chicken, tomatoes, ketchup, water, lemon juice, worcestershire sauce, hot sauce, salt, pepper

Taken from www.myrecipes.com/recipe/camp-stew-0 (may not work)