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Sunday, 31 August 2014       

nacho scalloped potatoes Recipe


Nacho Scalloped Potatoes
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)

In a large skillet, cook ground beef and onion until meat is brown. Drain fat.

In a medium bowl, stir together the soup, undrained chile peppers and milk.

In a 3-1/2-, 4-, or 5-quart crockpot, layer half of the potatoes, half of the ground beef mixture, and half of the soup mixture. Repeat layers. Cover and cook on LOW for about 4 hours or until potatoes are tender or on HIGH for 2 1/2 to 3 hours.)

Gently stir before serving.

If desired, serve with sour cream, salsa and sliced green onion.

Serves 4.

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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