Crock Pot Nacho Cheese Potato Casserole
Ingredients
- 12 ounces lean ground beef
- 12 cup onion, chopped
- 11 ounces condensed nacho cheese soup
- 4 ounces green chili peppers, diced
- 12 cup milk
- 1 (20 ounce) packagerefrigerated sliced potatoes
- sour cream, (optional)
- salsa, (optional)
- green onion, sliced, (optional)
- nonstick cooking spray
Directions
Cook ground beef on top of stove or microwave; drain off fat.In a medium mixing bowl, combine soup, undrained chile peppers and milk; blend well.
Lightly spray slow cooker with nonstick cooking spray.
Layer half of potatoes, cooked ground beef and soup mixture.
Repeat process.
Cook on low for 4 hours or on High for 2 1/2 hours or until potatoes are done.
Gently stir before serving.
Top with sour cream, salsa and/or sliced green onions.
If you are unable to find Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup, use a Nacho cheese sauce or just use melted Mexican Velveeta cheese.