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
