Ingredients
Scale
- 1 lb ground beef (lean or regular)
- 4–5 medium russet or Yukon gold potatoes, thinly sliced
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, cook ground beef and chopped onion until browned (about 5-7 minutes). Drain excess fat.
- Thinly slice the potatoes into about 1/8 inch thick pieces.
- Layer half of the sliced potatoes in the crockpot, followed by half of the beef mixture and some cheddar cheese. Repeat with remaining ingredients.
- In a bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper; pour over layered ingredients in the crockpot.
- Cover and cook on low for 6 to 8 hours.
- About 15 minutes before serving, sprinkle remaining cheddar cheese on top to melt.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg