Nacho-Style Beef and Potatoes for the Crock Pot

1. 1

   In a large skillet, cook ground beef and onion until meat is brown; drain off fat.

2. 2

   Add soup, milk, and undrained chilies; stir well to combine.

3. 3

   Place potato wedges in a 3 1/2 to 4-quart slow cooker.

4. 4

   Sprinkle with garlic salt, and spoon beef mixture over the potatoes.

5. 5

   Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or until potatoes are tender.

6. 6

   Gently stir potato mixture just before serving.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.