Ingredients
Scale
- 2 pounds ground beef
- 3 pounds peeled russet potatoes, sliced ¼ inch thick
- 1 cup thinly sliced onion
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups shredded sharp cheese
- ¾ cup beef broth
- 1 can condensed cheddar cheese soup
Instructions
- Brown the ground beef in a skillet and drain excess fat.
- Mix paprika, garlic powder, salt, and pepper in a small bowl.
- Add half of the sliced potatoes into the slow cooker.
- Pour the condensed cheddar soup over the potatoes and stir lightly.
- Layer half of the onions, half of the seasoning, half of the cooked beef, and half of the shredded cheese.
- Repeat layering with remaining potatoes, onions, seasonings, beef, and cheese.
- Drizzle beef broth evenly over the top.
- Cover and cook on high for 4 hours until potatoes are tender and cheese is melted.
- Serve hot and enjoy!
Notes
- Ensure potatoes are sliced evenly for consistent cooking.
- Use lean ground beef to reduce excess grease.
- Optional: top with extra cheese or fresh herbs before serving for added flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg