Slow-Cooker Beef and Potato Stew

1 pound lean ground beef

1 pinch garlic salt, or to taste

1 pinch cayenne pepper, or to taste

2 ½ cups water

1 (14.25 ounce) can low-sodium beef broth

1 (15.25 ounce) can yellow sweet corn

10 small red potatoes, peeled and cut into cubes

6 fresh jalapeno peppers, sliced into rings

1 small white onion, chopped

1 pinch onion powder, or to taste

ground black pepper to taste

Crumble ground beef into a skillet over medium heat; season with garlic salt and cayenne pepper. Cook and stir the ground beef until completely browned, breaking into small pieces as you stir, 5 to 7 minutes. Drain as much grease from the beef as possible.

Combine water, beef broth, corn, potatoes, sliced jalapeno peppers, onion, onion powder, and black pepper in a slow cooker; add drained ground beef. Cook on High until potatoes are tender, stirring occasionally, 3 1/2 to 4 hours.