Nacho-Style Casserole

This one was a moderate success with the kids. I had a little problem in that nacho cheese soup can no longer be found at either of my local grocery stores; instead I used a jar of salsa con queso. I think it made the casserole a little runnier than it was supposed to be, so if you have the option, I'd recommend the nacho cheese soup!

Nacho-Style Casserole

Ingredients:
1 pound lean ground beef
1 C chopped onion
1 11-ounce can condensed nacho cheese soup
1 C milk
1 4-ounce can diced green chile peppers
6 medium potatoes, cut into wedges (about 2 pounds)
1/4 tsp garlic salt
dairy sour cream (optional)
bottled salsa (optional)
sliced green onions (optional)
shredded cheddar cheese (optional)

Directions:
1. In a large skillet cook ground beef and onion until meat is brown. Drain off fat. In a medium bowl stir together nacho cheese soup, milk, and chile peppers. Add beef mixture.

2. Place potato wedges in a 3-1/2 or 4 quart slow cooker. Sprinkle with garlic salt. Spoon beef mixture over potatoes.

3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours or until potatoes are tender.

4. Gently stir potato mixture just before serving. If desired, serve with sour cream, salsa, green onions, and/or shredded cheese.