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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Place potato wedges in a 3 1/2 to 4-quart slow cooker. Sprinkle with garlic salt, and spoon beef mixture over the potatoes. | 3. 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. | 4. Gently stir potato mixture just before serving. If desired, serve with sour cream, salsa, sliced green onions, and cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
onion	1	cup	chopped	64.0	14.944	1.76	0.16
nacho cheese soup	1	can	condensed	-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
green chili pepper	1	can	diced undrained	89.955	21.2744	4.4978	0.4498
potato	6		peeled cut	-	-	-	-
garlic salt	1/4	teaspoon		-	-	-	-
cream			sour	-	-	-	-
salsa				-	-	-	-
green onion			sliced	-	-	-	-
cheddar cheese			shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.