Shelly's Recipe

NACHO-STYLE SCALLOPED POTATO CASSEROLE - Crock Pot

Category: Ground

12 oz lean ground beef
1/2 cup chopped onion
1 (11 oz) can condensed fiesta nacho cheese soup
1 (4 oz) can diced green chili peppers
1/2 cup milk
1 (20 oz) pkg refrigerated sliced potatoes
Sour cream (optional)
Salsa (optional)
Sliced green onions (optional)

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-quart crockery 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 for about 4 hours or until potatoes are tender. (Or, 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 onion. Serves 4.

Note: To bake in the oven—rather than cook in a crock pot—prepare and layer the ingredients in a 2-quart casserole. Bake, covered, at 350 for 1 1/4 to 1 1/2 hours or until potatoes are tender and mixture is heated through.