Crockpot Nacho Potatoes Food

CROCK POT NACHO CHEESE POTATO CASSEROLE

Steps:

• Cook ground beef on top of stove or microwave; drain off fat.
• In a medium mixing bowl, combine soup, undrained chile peppers and milk; blend well.
• Lightly spray slow cooker with nonstick cooking spray.
• Layer half of potatoes, cooked ground beef and soup mixture.
• Repeat process.
• Cook on low for 4 hours or on High for 2 1/2 hours or until potatoes are done.
• Gently stir before serving.
• Top with sour cream, salsa and/or sliced green onions.
• If you are unable to find Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup, use a Nacho cheese sauce or just use melted Mexican Velveeta cheese.

NACHO POTATOES

Steps:

• Bake or microwave potatoes until done - either 6-10 minutes on high in the microwave, until gently yield to touch when firmly pressed or bake at 425 for 30 minutes.
• Cut in half, allow to cool slightly.
• Scoop some of the flesh out of the centres with a spoon, leaving about ½" of the flesh next to the skin.
• Fill each half with cooked Ground Beef seasoned with taco/fajita seasoning and top with cheddar or Jalapeno Jack Cheese.
• Place under the broiler until cheese is melted, about 2-3 minutes.
• Remove from the oven and top each half with Sour Cream. Sprinkle chopped tomato & chopped cilantro on top of each and serve. Add a bowl of salsa on the table, spoon salsa over warm potato nacho -- the best seasoning!

YUMMY CROCK POT NACHOS

Steps:

• brown ground beef and oinon, drain. combine beef and the rest of the ingredients in your slow cooker and cook on high one hour, or until hot and cheese is melted. Serve with chips, sour cream, tomatoes, sour cream, black olives or whatever else you'd like.

NACHO-STYLE BEEF AND POTATOES FOR THE CROCK POT

Steps:

• In a large skillet, cook ground beef and onion until meat is brown; drain off fat. Add soup, milk, and undrained chilies; stir well to combine.
• Place potato wedges in a 3 1/2 to 4-quart slow cooker. Sprinkle with garlic salt, and spoon beef mixture over the potatoes.
• Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or until potatoes are tender.
• Gently stir potato mixture just before serving. If desired, serve with sour cream, salsa, sliced green onions, and cheese.

NACHO POTATO SOUP

Steps:

• In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

NACHO HASH BROWN CASSEROLE

Steps:

• In a greased 3-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in sour cream. Cover and cook 15-30 minutes longer or until heated through.

THE BEST CROCK POT NACHO DIP!

Steps:

• Brown ground beef. Drain. Add salt, pepper, onion powder, and minced garlic.
• Combine beef, salsa, beans, sour cream, and 2 cups cheese in slow cooker.
• Cover. Heat on Low 2 hours. Just before serving, sprinkle with 1 cup cheese.
• Serve with tortilla chips.

QUICK POTATO NACHOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
• Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
• Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

CROCKPOT NACHO POTATOES

Steps:

• In a large skillet, cook ground beef with chopped onion. garlic, green peppers, garlic salt and pepper until meat is brown. Drain fat.
• In a medium bowl, stir together the soup, undrained, and milk.
• In a 4 or 5-quart crock pot, layer half of the potatoes, half of the ground beef mixture, and half of the soup mixture. Repeat layers.
• Cover and cook on low setting for about 3 to 4 hours or until potatoes are tender or on high for 2 to 3 hours.
• Gently stir before serving. Serve with sour cream, salsa and sliced green onions, if you like.