Nacho Style Scalloped Potatoes
12 ounces lean ground beef
1/2 cup chopped onion
1 can condensed fiesta nacho cheese soup – (11-oz)
1 can diced green chili peppers – (4-oz)
1/2 cup milk
1 package refrigerated sliced potatoes – (20-oz)
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 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 (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 onions. Serves 4.