Nacho Style Scalloped Potatoes
Ingredients
- 12 oz. lean ground beef
- 1/2 C. chopped onion
- 1 can condensed fiesta nacho cheese soup -- (11-oz)
- 1 can diced green chili peppers -- (4-oz)
- 1/2 C. milk
- 1 package refrigerated sliced potatoes -- (20-oz)
- Sour cream -- optional
- Salsa -- optional
- Sliced green onions -- optional
Directions
In a large skillet, cook ground beef and onion until meat is brown. Drain fat. In a medium bowl, stir together the soup, undrained chili peppers, and milk. In a 3 1/2, 4, or 5-qt. slow cooker, layer half of the potatoes, half of the ground beef mixture and half of the soup mixture. Repeat layers. Cover and cook on low-heat setting about 4 hours or until potatoes are tender (Cover and cook on high-heat setting for 2 1/2 to 3 hours.) Gently stir before serving. If desired, serve with sour cream, salsa, and sliced green onions.
Serves 4.
