Nacho-Style Beef and Potatoes for the Crock Pot

• 1 lb lean ground beef
• 1 cup chopped onion
• 1 (11 ounce) cancondensed nacho cheese soup
• 1 cup milk
• 1 (4 ounce) candiced green chili peppers, undrained
• 6 medium potatoes, peeled and cut into wedges
• 14 teaspoon garlic salt
• sour cream (optional)
• salsa (optional)
• sliced green onion (optional)
• shredded cheddar cheese (optional)

1. In a large skillet, cook ground beef and onion until meat is brown; drain off fat.
2. Add soup, milk, and undrained chilies; stir well to combine.
3. Place potato wedges in a 3 1/2 to 4-quart slow cooker.
4. Sprinkle with garlic salt, and spoon beef mixture over the potatoes.
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. Gently stir potato mixture just before serving.
7. If desired, serve with sour cream, salsa, sliced green onions, and cheese.

lean ground beef, onion, cheese soup, milk, green chili peppers, potatoes, garlic, sour cream, salsa, green onion, cheddar cheese

Taken from www.food.com/recipe/nacho-style-beef-and-potatoes-for-the-crock-pot-87468 (may not work)