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