Ingredients
Prep
- 1 lb extra lean ground beef
- 1 T minced garlic
- 2 T taco seasoning
- 3-4 russet potatoes
- 2 T olive oil
On Cooking Day
- 1 can cheddar cheese soup
- 2 C shredded cheddar cheese
- 1 C beef broth
- 12 oz frozen green beans
Instructions
To Assemble
- Place first 3 ingredients in a large zipper bag. Zip to seal and squish to mix.
- Peel and slice potatoes into 1/2 inch thick slices. Place into a bag with olive oil. Shake to evenly coat potatoes.
To Cook
- Place your potato slices in the bottom of a slightly greased slow cooker. Spread your ground beef mixture evenly on top of potatoes.
- Spoon the cheese soup evenly on top and then sprinkle with shredded cheese. Gently pour the beef broth around the edges of the slow cooker.
- Cook on low for 6-8 hours. Let cool for 10-15 minutes before serving to thicken.
- Cook green beans according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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