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Scalloped: Nacho-Style Scalloped Potatoes

Source of Recipe

Hometown Cooking


List of Ingredients

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 chili peppers
1/2 cup milk
1 20 ounce package refrigerated sliced potatoes
sour cream -- optional
salsa -- optional
sliced green onions -- optional


Recipe

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 crockery 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 onion. Serves 4. To bake in oven-rather than cook in a slow cooker prepare and layer the ingredients in a 2-quart casserole. Bake, covered, in a 350ºF oven for 1 1/4 to 1 1/2 hours or until potatoes are tender and mixture is heated through.