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
- 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, brown the ground beef and chopped onion for about 5-7 minutes. Drain excess fat.
- Thinly slice the potatoes uniformly.
- In the crockpot, layer half of the potatoes, followed by half of the beef mixture and a sprinkle of cheddar cheese. Repeat layers.
- In a bowl, whisk cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour over layered ingredients.
- Cook on low for 6 to 8 hours until potatoes are tender and cheese is bubbling.
- About 15 minutes before serving, top with remaining cheese and let melt before serving.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Add vegetables like bell peppers or carrots for extra nutrition. Swap out cheddar for your favorite cheese varieties to customize flavor.
