Nacho Scalloped Potatoes

Yield: 4 servings

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 chile peppers
• 1/2 cup milk
• 1 (20 ounce) package refrigerated sliced potatoes
• Sour cream (optional)
• Salsa (optional)
• Sliced green onions (optional)

Instructions

1. In a large skillet, cook ground beef and onion until meat is brown. Drain fat.
2. In a medium bowl, stir together the soup, undrained chile peppers and milk.
3. In a 3-1/2-, 4-, or 5-quart slow cooker, layer half of the potatoes, half of the ground beef mixture, and half of the soup mixture. Repeat layers.
4. Cover and cook on LOW for about 4 hours or until potatoes are tender or on HIGH for 2 1/2 to 3 hours.)
5. Gently stir before serving.
6. If desired, serve with sour cream, salsa and sliced green onion.

Nutrition

Per serving: calories: 368, total fat: 16g, saturated fat: 6g, cholesterol: 66mg, sodium: 866mg, carbohydrate: 31g, fiber: 3g, protein: 23g

Exchanges: 2 starch, 2 1/2 lean meat, 1 fat