serves 6 to
8
4 cups chicken broth
1 tablespoon dried minced onion (or 1/2 of a white onion, diced finely)
1 pound lean ground beef, browned and drained on the stove
top
1 red bell pepper, seeded and chopped
2 potatoes, cut in 1-inch cubes (the photo showed 4, but after cutting 2, I saw it was plenty)
2 small garlic cloves, minced
1 cup milk
(to add later, any variety is fine)
24 ounces Velveeta, cubed (to add later)
--Tabasco sauce, optional
--crumbled bacon, optional
The
Directions.
Brown the meat on the stove top with the onion, and drain any accumulated grease.
I have used 1/2 pound instead of a whole pound before, and we didn't miss the extra meat. Set aside to cool a bit.In a 5-6 quart crockpot, pour in chicken
broth. Add garlic, bell pepper, and potatoes (I didn't peel them), and add. Stir in the browned meat and onion.Cover and cook on low for 6 hours, or until onions are translucent and potatoes are tender.Stir in milk and Velveeta 20-30 minutes before serving.
be sure to shove a bunch of Velveeta into your mouth and eat it super fast before the kids know what you are doing.
If you'd like the broth thicker, blend a bit with a hand held stick blender.
Garnish with Tabasco sauce and crumbled bacon if desired.
The Verdict.
Everyone liked this. Surprise, surprise.
We are now out of Velveeta. This is probably a good thing.
:-)
enjoy your day! Happy Slow Cooking!!
steph
