Nacho-Style Scalloped Potatoes
- 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 for 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.
From the Test Kitchen
2 starch, 2-1/2 lean meat, 1 fat.
Test Kitchen Tip:
To bake in the oven--rather than cook in a slow cooker--prepare and layer the ingredients in a 2-quart casserole. Bake, covered, in a 350 degree F oven for 1-1/4 to 1-1/2 hours or until potatoes are tender and mixture is heated through.
Nutrition Facts (Nacho-Style Scalloped Potatoes)
- Per serving:
- 368 kcal ,
- 16 g fat
- (6 g sat. fat ,
- 66 mg chol. ,
- 866 mg sodium ,
- 31 g carb. ,
- 3 g fiber ,
- 23 g pro.