1 1/2 to 2 pounds ground chuck or round (lean ground beef)
1/2 cup rolled oats
1/4 cup chipotle salsa or other thick salsa
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon salt
pepper to taste
1 tablespoon dried minced onion
5 to 6 potatoes, sliced about 1/4-inch thick
2 cups frozen corn kernels, or canned
1 green bell pepper, cored, seeded, and sliced
1 red bell pepper, cored, seeded, and sliced (or use roasted red pepper or another green pepper)
1 can nacho cheese soup
1/4 cup chipotle salsa, or other thick salsa

Combine first nine ingredients and form meatballs 1- to 1 1/2-inch in diameter. Melt margarine in a large non-stick skillet; brown meatballs on all sides. Place sliced potatoes in slow cooker/Crock Pot.

Add corn and sliced peppers. Top with the meatballs. Combine soup and salsa in a small bowl; pour over slow cooker/Crock Pot ingredients. Cover and cook on low 8 to 10 hours.
Serves 4 to 6.