Ingredients
Equipment
Method
- Brown the ground beef in a large skillet over medium‑high heat. Add the diced onion and cook until translucent. Drain off any excess fat.
- In a mixing bowl, stir together the cream of mushroom soup, milk, garlic powder, salt, and black pepper until well combined. Then add the beef‑onion mixture and mix.
- Grease or line the crockpot. Place half of the sliced potatoes in a flat layer on the bottom of the slow cooker.
- Pour half of the beef‑soup mixture over the potatoes, then top with half of the shredded cheeses (cheddar & Monterey Jack).
- Add another layer of potatoes, then pour remaining beef‑soup mix over them, and top with remaining cheese.
- Cover and cook on LOW for 6‑8 hours or on HIGH for 3‑4 hours, until potatoes are fork tender.
- After cooking, let it rest for about 10 minutes before serving. This helps it thicken up a bit.
Notes
You can substitute the cream of mushroom soup with cream of chicken or another “cream of” canned soup. Ground turkey or chicken can replace the ground beef. To make it spicy, add a bit of chili powder, jalapeños or use pepper jack cheese. Store leftovers in the fridge for up to 4 days.