Nacho Scalloped Potatoes

Nacho Scalloped Potatoes

12 ounces lean ground beef
1/2 cup chopped onion
1 (11 ounce) can condensed fiesta nacho cheese soup
1 (4 ounce) can diced green chile peppers
1/2 cup milk
1 (20 ounce) package 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 chile peppers and milk.

In a 3-1/2-, 4-, or 5-quart crockpot, layer half of the potatoes, half of the ground beef mixture, and half of the soup mixture. Repeat layers. Cover and cook on LOW for about 4 hours or until potatoes are tender or on HIGH for 2 1/2 to 3 hours.)

Gently stir before serving.

If desired, serve with sour cream, salsa and sliced green onion.

Serves 4.