Cheesy Beefy Potatoes

You'll Need The Following

• 3 pounds of potatoes


• 16oz of shredded cheddar cheese


• 22oz can of cream of chicken soup


• 2 cups of milk


• 2 pounds of ground beef


• 1 onion, chopped


• 1 bell pepper, chopped


• Seasonings to taste (we used salt, garlic powder, paprika, and some Slap Ya Mama seasoning)

Cooking Instructions

1. Start by dicing up that onion and bell pepper and tossing them in a pan with your beef and spices. Cook on medium until the beef is browned and the veggies are soft.


2. While that's cooking slice up the potatoes. You can cube them, thin slice them, however you want just make some potato chunks.


3. Mix the cream of chicken soup and milk together until it's fully blended together.


4. Now start layering the ingredients in the slow cooker; beef mixture, potatoes, soup mix, and cheese. Use about 1/3 of each so that you have 3 layers of each, ending with the cheese on top.


5. Set to high for 4 hours (or low for 8 hours), and when it's done turn it off and take the lid off to let it set for 30 minutes.

Leaving the lid off lets everything set/makes it less soupy, and makes it cool enough to eat right away instead of burning your mouth. All in all this took me maybe 10 minutes to prep, and then it was just set the temp and let it go until it was done. I truly do love slow cooker recipes ^{^}