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. ---------------------------------------------------------------------------
Nutrition
Ingredients
