Crock Pot Nacho Cheese Potato Casserole - cooking recipe

Ingredients

12 ounces lean ground beef
1/2 cup chopped onion
11 ounces condensed nacho cheese soup
4 ounces diced green chili peppers
1/2 cup milk
1 (20 ounce) package refrigerated sliced potatoes
sour cream (optional)
salsa (optional)
sliced green onion (optional)
nonstick cooking spray

Preparation

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.