INGREDIENTS
2 pounds ground beef
3 pounds peeled russet potatoes sliced a ¼ inch thick (about 7 cups total sliced)
1 cup thinly sliced onion
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
3 cups shredded sharp cheese
3/4 cup beef broth
1 can of Condensed Cheddar Cheese Soup
INSTRUCTIONS
Brown the beef on the stove top and drain.
In a small bowl combine the paprika, garlic powder, salt and pepper.
Add half of the potatoes in the slow cooker.
pour in the cheddar soup and mix.
Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese.
Repeat the layers again.
Drizzle over the broth evenly over the top.
Cover and cook on high for 4 hours.
Serve!