Recipe: Nacho-Style Scalloped Potatoes (crock pot)

NACHO-STYLE SCALLOPED POTATOES

12 ounce lean ground beef
1/2 cup chopped onion
1 (11 ounce) can condensed Fiesta Nacho Cheese Soup
1 (4 ounce) can diced green chili peppers
1/2 cup milk
1 (20 ounce package) refrigerated sliced potatoes
FOR SERVING (OPTIONAL):
sour cream, salsa, sliced green onions

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 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.

VARIATION:

TO BAKE IN THE OVEN:
To bake in the oven-rather than cook in a slow cooker prepare and layer the ingredients in a 2-quart casserole. Bake, covered, in a 350 degrees F oven for 1 1/4 to 1 1/2 hours or until potatoes are tender and mixture is heated through.

Makes 4 servings
Source: Hometown Cooking magazine, February 2001