Cooking with Dan and Lou скачать в хорошем качестве

Cooking with Dan and Lou

#cooking Cowboy’s Gold Ingredients 1 pound ground beef 1 medium onion, chopped 3 cloves of garlic, minced 1 can (10.75 oz) condensed cream of mushroom soup 1/2 cup milk 1 can (15 oz) kidney beans, drained and rinsed 1 can (14.5 oz) diced tomatoes with green chilies 1 cup frozen corn 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon black pepper 4 cups sliced potatoes (about 1.5 pounds) 1 cup shredded cheese (cheddar or your choice) Directions 1. In a skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the meat is browned and the onions are translucent. Drain any excess fat. 2. In your slow cooker, combine the cooked beef mixture, cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and pepper. Stir well to combine. 3. Add the sliced potatoes to the slow cooker and stir to ensure they are evenly coated with the beef and bean mixture. 4. Cover the slow cooker and set it to cook on low for 6–7 hours. If you're short on time, you can set it on high for 3–4 hours. 5. During the last 20 minutes of cooking, sprinkle the shredded cheese on top and allow it to melt before serving.