Featured Pinch Tips Video
- 1/3 lb
- 95 % lean ground beef
- small onion
- 5 large
- potatoes, julienned, skins on
- 16 oz. can low-sodium, low-fat cream of mushroom soup
- soup can fat-free milk
- 1 lb
- shredded fat-free cheddar chesse
- 3/4 tsp
- 1/4 tsp
1Brown beef in skillet. Stir frequently to break up clumps. When meat is no longer pink, drain and place in slow cooker.
2Sauté onion in drippings in skillet until softened.
3Stir onions, potatoes, soup, milk, cheese, salt, and pepper into meat in slow cooker.
4Cover. Cook on high 3-4 hours, or until potatoes are as soft as you like them.