Crockpot Nacho Potatoes

• 1 lb lean ground beef (or use turkey)
• 12 cup onion, chopped
• 1 garlic clove, chopped
• 1 (4 ounce) can green peppers, diced
• 1 teaspoon garlic salt
• 12 teaspoon ground black pepper
• 1 (11 ounce) can Fiesta nacho cheese soup (I use less fat and sodium)
• 12 cup milk (I use 2% fat)
• 6 potatoes, peeled & sliced (or unpeeled and cut in wedges)
• sour cream
• salsa
• sliced green onion

1. In a large skillet, cook ground beef with chopped onion.
2. garlic, green peppers, garlic salt and pepper until meat is brown.
3. Drain fat.
4. In a medium bowl, stir together the soup, undrained, and milk.
5. In a 4 or 5-quart crock pot, layer half of the potatoes, half of the ground beef mixture, and half of the soup mixture.
6. Repeat layers.
7. Cover and cook on low setting for about 3 to 4 hours or until potatoes are tender or on high for 2 to 3 hours.
8. Gently stir before serving.
9. Serve with sour cream, salsa and sliced green onions, if you like.

lean ground beef, onion, garlic, green peppers, garlic salt, ground black pepper, fiesta nacho cheese soup, milk, potatoes, sour cream, salsa, green onion

Taken from www.food.com/recipe/crockpot-nacho-potatoes-434046 (may not work)