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Nacho Scalloped Potatoes




  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.

Yield: 4 servings

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

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


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